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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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