BRANDY SWEET POTATO SOUFFLÉ


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.

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