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Makes two 1 1/2 quart souffle-like casseroles. Not really true souffles, but made in souffle dishes. Adapted from Gourmet. The person who submitted the original version to the magazine said it had been a favorite holiday dish made by his Aunt. I clipped this recipe almost 15 years ago, meaning to try it for the holidays. I think it sounds very unique with all of the extracts. Hopefully I will remember to try it this year, now that I have it stored on Zaar. Not for dieters!
- 1814.36 g sweet potatoes, unpeeled,cut into pieces
- water, as needed
- 118.29 ml unsalted butter, cut into pieces,at room temperature
- 236.59 ml granulated sugar
- 4 large eggs
- 44.37 ml self-rising flour
- 236.59 ml milk
- 1.23 ml salt
- 4.92 ml vanilla extract
- 4.92 ml coconut extract
- 4.92 ml almond extract
- 118.29 ml chopped pecans
- 29.58 ml dark brown sugar, firmly packed
- 1.23 ml cinnamon
- Preheat oven to 350°F.
- Have ready two 1 1/2 quart round deep casseroles/souffle dishes.
- Cover potatoes with enough cold water to over them by 1" in a large pot.
- Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.
- Drain, peel, and then place into a mixing bowl and using a mixed, beat them just until they are smooth (without overbeating or they will get gluey).
- Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.
- Put half of the mixture into each of the two souffle dishes.
- Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.
- Bake, uncovered, for 1 hour.