Sweet Potato Pecan Puff

By davidgoodman

Ingredients

• 2 cans sweet potatoes (1-lb., 1-oz. each)
• 1/2 c. of milk
• 1/4 c. butter or margarine
• 4 eggs yolks
• 1 c. of chopped pecans
• 1/2 c. of sugar
• 1/4 c. of sherry
• 1 tbsp. grated orange rind
• 3/4 tsp. salt
• 1/4 tsp. nutmeg
• 1/4 tsp. mace

Preparation

Step 1

The first step to take sweet potato pecan puff is to prepare the sweet potatoes. In this case either mash two cans of them (1-lb. 1-oz. each) or boil, peel and mash enough to make 4 cups when measured. Then combine 1/2 cup of milk, 1/4 cup butter or margarine and set over low heat until butter melts. Then slowly add this to the mashed sweet-potatoes, beating it in constantly. Next beat in the yolks of 4 eggs, one at a time. Now mix and add 1 cup of chopped pecans and 1/2 cup of sugar (use brown sugar if you wish), and when they are well mixed with the sweet potato, blend in 1/4 cup of sherry, 1 tablespoon grated orange rind, 3/4 teaspoon salt, 1/4 teaspoon nutmeg and 1/4 teaspoon mace. Beat these all together to blend through and through. Beat the whites of the eggs until they will make soft peaks and fold them into the beaten potato mixture. Have a 2-quart soufflé dish or casserole buttered, pour the potato mixture into it, roughing the top gently. Set it into a pre-heated 400 F. oven to bake about 50 minutes, A knife inserted in the center will come out clean when it has cooked through. Serve it at once.