Sweet Potato Soufflé

  • 6 med-4 large sweet potatoes
  • 2 eggs
  • 1 t vanilla
  • 1/3 cup orange juice
  • 1/2 cup butter
  • 1 t cinnamon

Boil potatoes 45 minutes to 1 hour until tender to the touch.  Drain and let cool briefly until you can pick up.  Place in a bowl and remove skins (they should easily slip off with limited handling), then mash.  Add remaining ingredients and beat until smooth.

Spoon into a lightly greased casserole.  Bake in a preheated 350° oven for 45 minutes.

Serves 6-8.


One Comment on “Sweet Potato Soufflé”

  1. […] variety of offerings necessary to satisfy each guest’s food nostalgia.  While the low-sugar Sweet Potato Soufflé that my mother and I concocted one year has become my preferred Thanksgiving side, the dessert […]

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