Sweet Potato Souffle

Name: Sweet Potato Souffle
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 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

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Total: 1 hr 15 min

Prep: 15 min
Cook: 1 hr

Yield: 4 to 6 servings

Total: 1 hr 15 min

Prep: 15 min
Cook: 1 hr

Yield: 4 to 6 servings

Ingredients

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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

Directions

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mike Greene, Matthews Cafeteria, Tucker, GA

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Sweet Potato Souffle

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