Recipe courtesy of Mike Greene
Sweet Potato Souffle
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1098
- Total Fat
- 51
- Saturated Fat
- 31
- Carbohydrates
- 154
- Dietary Fiber
- 7
- Sugar
- 110
- Protein
- 11
- Cholesterol
- 308
- Sodium
- 715
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
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
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.