Sweet Potato Souffle
- 3 pounds sweet potatoes, cubed
- 1 teaspoon salt
- 1 1/2 cups softened butter
- 6 large eggs
- 1/2 cup self-rising flour
- 3 cups sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Preheat oven to 350 degrees F.
Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan.
Bake in the oven for 1 hour or until set and lightly browned.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Mike Greene at Matthews Cafeteria in Tucker, GA