Sweet Potato Souffle

Sweet Potato Souffle
Servings: 8 Prep 30 mins Bake 350°F 50 mins to 1 hr Cook 15 mins to 17 mins

Ingredients

  • 3 pounds sweet potatoes, peeled and cut into large pieces
  • 6 cups water
  • 2 large cubes vegetable bouillon
  • 1 cup orange juice
  • 1/3 cup packed light-brown sugar
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 tablespoons unsalted butter
  • 4 eggs
  • 2 tablespoons packaged unseasoned bread crumbs
  • 3 tablespoons packaged honey-roasted sliced almonds

Make It

1. Heat oven to 350 degrees F. In saucepan, combine potatoes, water and bouillon cubes. Bring to boil. Cover; cook 15 to 17 minutes, until very tender. Drain.

2. In processor, working in batches, puree potatoes, juice, sugar, salt, pepper, cinnamon, nutmeg and cloves. Add butter; pulse until melted.

3. In large bowl, whisk eggs. Stir in 1 cup potato mixture to eggs. Whisk in remaining potato mixture.

4. Coat tall 2-1/2-quart souffle dish with cooking spray. Add crumbs; shake to coat. Discard any excess crumbs. Pour in souffle mixture.

5. Bake in 350 degrees F oven 50 to 60 minutes, until instant-read thermometer inserted in center registers 160 degrees F. Top with almonds. If making ahead, let cool, cover and refrigerate up to a day. Reheat gently in oven or microwave.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 334, Fat, total (g): 9, chol. (mg): 118, sat. fat (g): 4, carb. (g): 57, fiber (g): 3, pro. (g): 7, sodium (mg): 1099, Percent Daily Values are based on a 2,000 calorie diet.