Sweet Potato and Rum Raisin Souffle

FabFood
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Ingredients

  • 2 to 3 pounds (4 to 5 medium) sweet potatoes, peeled and chopped
  • 1/2  cup heavy cream
  • 6 eggs, separated
  • 1/2 cup brown sugar
  • 2 tablespoon maple syrup
  • 1/2 cup raisins
  • 1/3 cup dark rum
  • 2 tablespoon vanilla
  • 1/3 cup sugar
  • 1/4 cup sweet butter
  • Optional: roasted pecans, toasted coconut and mini marshmallows

Directions

  1. Preheat oven to 375 degrees. Boil and steam potatoes until very soft, then mash in a stainless steel bowl.
  2. Combine potatoes with cream, egg yolks, brown sugar, syrup, raisins, rum, and vanilla and mix well.
  3. In a separate bowl, whisk egg whites and sugar until they hold soft peaks. Fold whites into sweet potato mixture.
  4. Pour mixture into a buttered souffle dish or glass casserole. Pecans and toasted coconut may be added before baking or sprinkled on top when dish is served.
  5. Bake for 20 to 25 minutes. Let stand 10 minutes before serving with vanilla ice cream.