Sweet Potato Souffle
Author: 
Recipe type: Side Dish
Serves: 8 to 10
 
Ingredients
  • 3 cups mashed sweet potatoes (about 4 or 5 medium sweet potatoes)
  • ½ cup white granulated sugar (original recipe calls for ¾ cup white sugar)
  • ⅓ cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup low-fat milk
  • ⅓ cup all-purpose flour
  • Lots of large puffy marshmallows
  • Cooking spray
Instructions
  1. Wash sweet potatoes and slice into large chunks. Using a large steamer, cook sweet potatoes for about 30 minutes or until tender. I never time the steaming process because I'm usually prepping other dishes and not really paying attention since it's hard to ruin steamed sweet potatoes, but I usually keep the heat on medium to medium-high and these likely steamed for 30 to 40 minutes. I use a chopstick to check the tenderness of the sweet potatoes.
  2. Allow the sweet potatoes to cool. Remove skin from the potatoes. They should peel off with very little effort. Discard skin.
  3. Combine the steamed sweet potatoes with the white sugar, soft butter, beaten eggs, vanilla and milk. I used to mix everything by hand but recently I've been using my stand mixer since it's easier.
  4. Pre-heat oven to 350 degrees F.
  5. Spray 2 quart oven proof baking dish with Pam or other cooking spray. Spoon souffle mixture into dish and bake  30 to 35 minutes. The texture of the sweet potato souffle is creamy and slightly fluffy.
  6. Remove cooked sweet potato souffle from the oven and top with large marshmallows, then broil for 3 to 5 minutes until marshmallows are golden.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/12/03/sweet-potato-souffle/