Sweet Potato Souffle
Sweet Potato Souffle.
This sweet potato souffle is easy to fix a day ahead. It can be served as dessert or as a side dish for special occasions. The ingredients are what you (most likely) already have in your kitchen. You can increase or decrease the cinnamon – and if you’d like, you can add cloves or ginger to the mix. It’s your choice. I bake these in ramekins. It’s easier to put the ramekins into a pan with water covering the bottom for baking.
Health benefits of sweet potatoes
Sweet potatoes have great nutritional value. They’re a great source to help your eyes, heart, and kidneys as well as your immune system. In addition, they are loaded with A, B, and C vitamins, magnesium, phosphorus, potassium, thiamin, calcium and zinc.
Benefits
This potato souffle dish is convenient because you can cook your potatoes the day ahead. You can also put the entire dish together the day ahead and then bake it when you’re ready to serve. The glycemic index (GI) of sweet potatoes does go up depending how they are fixed. Raw and boiled have a lower GI. Baking them does increase the GI.
The recipe
Sweet Potato Souffle
Ingredients
- 2 cups cooked, mashed sweet potatoes
- 2 eggs slightly beaten
- 1/4 cup brown sugar
- 1/4 cup butter
- 3/4 cup Cream OR condensed milk OR whole milk
- 1 tsp vanilla
- 1/4 tsp salt
- whipped cream optional
Instructions
- Cook potatoes, then cool, peel, and mash
- Mix all other ingredients well with the potatoes EXCEPT the whipped cream
- Put into ramikins
- Bake at 425 for 15 minutes; then reduce heat to 350 and bake an additional 35-40 minutes.
- Top with whipped cream or Cool Whip if desired
