Description
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.
Ingredients
- 3 ½ pounds sweet potatoes, peeled and diced
- 1 tablespoon white sugar
- ½ cup butter, melted
- ¾ cup white sugar
- 1 cup heavy cream
- 5 eggs
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- 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 375 degrees F (190 degrees C). Lightly grease a 2 quart 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
- 3/4 cup 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 350 degrees F (175 degrees C).
- Bake the sweet potato mixture until edges are slightly browned
- about 40 minutes more. Serve warm or at room temperature.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 16