Sweet Potato Souffle – serves 4-6

Wednesday, November 26, 2008

Giving Thanks - Two New Recipes Just in Time to Impress Your Guests from Susan Taves
of SweetCasava.com

How about a great alternative to canned yams?  A little sweet and a little savory makes sweet potatoes come alive.  If the word, “soufflé” is scaring you off, don’t worry, it’s not a true soufflé and won’t deflate before your guests’ eyes.

  • 2 large sweet potatoes or garnet yams, roasted in foil until soft, skin removed (the horses love the the skins)
  • 3 eggs
  • 1 cup evaporated milk
  • 4 oz. cream cheese
  • ¼ cup packed dark brown sugar
  • 1 t. Himalayan salt, ground finely
  • 1 T. grated lemon hand from Buddha’s Hand* or Meyer Lemon
  • ½ t. ea. Cinnamon, ginger and mace (or nutmeg)
  • (dash of curry powder for the daring)

Put everything in a blender just until smooth.  Pour into buttered soufflé dishes or ramekins and bake in 300 degree oven until set.  I used homemade marshmallow and flashed them under the broiler.  Try gourmet marshmallows with no preservatives; they melt in your mouth.

If you feel daring, separate the yolks and eggs.  Mix all ingredients except whites in blender.  Whip whites with a dash of salt and cream of tartar and fold gently into sweet potato mixture.  This is more of a true soufflé and will be delicate and light.  Serve immediately)

Buddha’s Hand is in the citrus family, however, has no pulp inside.  It is prized for its zest.  Having no pith, it isn’t as bitter as standard lemon and is far more fragrant.  Its spindly fingers are typically used to season fish,  candied or used in preservatives.

Thank you for the feedback I have received.  You can email any questions or suggestions to me at susi37@hotmail.com My website, www.sweetcassava.com is currently under construction and contact info is incorrect.

Have a safe and happy Thanksgiving filled with love and peace. Susan Taves