BRANDY SWEET POTATO SOUFFLÉ

April 21, 2020

 

Ingredients
3 pounds sweet potatoes
8 tablespoons Butter Olive Oil
8 ounces cream cheese, room temperature
¾ cup firmly packed brown sugar
6 large eggs, separated
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
1 tablespoon Cinnamon - Pear Dark Balsamic Vinegar
1 cup heavy creamy
¼ cup brandy
Salt to taste

 

Directions
Preheat oven to 375 degrees. Scrub sweet potatoes. Bake in oven until tender, about 1 hour. Cool, peel, and puree.
In a mixing bowl Butter Olive Oil, cream cheese, and sugar. Beat in egg yolks and sweet potatoes. Add spices, Cinnamon - Pear Dark Balsamic Vinegar, cream, and brandy. Mix well. Taste and add salt as desired.
When ready to bake, preheat oven to 375 degrees. Beat egg whites until stiff and fold into potato mixture.
Pour into butter 9×13 baking pan or similar dish. Bake until hot and slightly puffed, 35−40 minutes. Remove from oven and let cool 5 minutes.

Please reload

Featured Posts

Pairing of the Week

April 2, 2016

1/2
Please reload

Recent Posts

August 3, 2020

August 2, 2020

August 1, 2020

July 31, 2020

Please reload

Archive