Gourmet Sweet Potato Souffle

Name: Gourmet Sweet Potato Souffle
Cook time: 60 min
Total time: 80 min
Yield: 16
Ingredients: 1.5 kilogram sweet potatoes, peeled and diced; 1 tablespoon white sugar; A cup with a capacity of 130 ml containing butter, melted; A cup with a capacity of 190 ml containing white sugar; A bowl with a capacity of 1/4 liter containing heavy cream; 5 eggs; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1 teaspoon salt

This is one of my most-requested dishes, and it's perfect for Easter, Thanksgiving, or anytime you need a fancy side dish.It looks much more difficult to make than it is, and guests are always impressed! Even people who don't like sweet potatoes ask for second helpings! I hope you enjoy it too.Maple syrup can be substituted for the vanilla extract.

Ingrediënten

Bereiding

Bring a large pot of lightly salted water to a boil over medium-high heat.Add sweet potatoes, cover, and cook until soft, about 10 minutes.Drain, and set aside.
Preheat oven to 190 degrees ( 190 C ).Lightly grease a A bowl with a capacity of 2 liter containing souffle dish.Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.
Place the sweet potatoes into the bowl of a food processor.Add the butter, A cup with a capacity of 190 ml containing sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt.Process until mixture is smooth.Pour into prepared souffle dish.
Bake the sweet potato mixture in preheated oven for 20 minutes.Lower oven temperature to 170 degrees ( 175 C ).
Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.