Afternoon Tea
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Micarelli,...
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Sweet Potato Soufflé Satsuma Tea Room

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Afternoon Tea
Art Print
Martin, Van
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Sweet Potato Soufflé Satsuma Tea Room
Gourmet April 1996

"This is a very sweet yet light side dish that can also be used
as a filling for sweet potato pie."

1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs
2 cups mashed cooked sweet potatoes
(1 1/2 pounds sweet potatoes)
4 teaspoons all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/2 cup milk

Preheat oven to 350 degrees F. and butter a 10-inch deep-dish
(1 1/2-quart) pie plate or other shallow 1 1/2-quart baking dish.
In a bowl with an electric mixer beat together butter and sugar until
light and fluffy. Beat in eggs, one at a time, beating well after each
addition, and add sweet potatoes, flour, cinnamon, nutmeg and salt,
beating until combined well. Beat in milk and pour mixture into pie
plate or baking dish. Bake in middle of oven 45 to 55 minutes, or
until just set in center. Serves 6.

Note: We reduce the amount of sugar to 1 cup or less. (MG)
 

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