ROB'S SWEET POTATO SOUFFLE
Even people that HATE sweet potatoes rave over these things every year! As you’ll see below, there are a lot of varieties you can actually choose from based on your tastes. Have fun!
4 large sweet potatoes
4 tablespoons sweet, salted butter (sweet cream butter)
½ cup brown sugar
2 tablespoons orange juice
1 teaspoon cinnamon
½ cup sugar
1 teaspoon real vanilla
1 teaspoon imitation maple flavoring
¼ cup whole milk
1/3 cup all purpose flour
FOR THE TOPPING: (your choice of the following, use any, all or any variation)
Mounds sweetened coconut flakes
1. Peel the sweet potatoes and yam and cut into quarters
2. Bring a large saucepan of water to a boil and place peeled yam and potatoes into boiling water for 10-15 minutes, until fork tender
3. Preheat oven to 350 degrees
4. In a separate bowl, combine all of the remaining ingredients except the toppings
5. Remove potatoes and yam and drain and immediately move to step 6 with the hot drained potatoes and yam.
6. Place the yam and potatoes in an electric mixer and mix for 3-5 minutes, until creamy. You are looking for a consistency identical to cooked mashed potatoes.
7. Add the bowl of additional ingredients and continue to mix for another 3-5 minutes.
8. Place potato mixture into a greased/buttered 9x13 glass casserole dish.
9. Cook in oven for 10 minutes, then remove
10. Increase oven temperature to broil
11. Top your soufflé with your desired topping by sprinkling an even, desired amount of marshmallows, pecans, coconut or whatever topping you have chosen over the top of the cooked soufflé.
12. Broil for 3-5 minutes to finish, watching very closely. This is where your soufflé can go from awesome to destroyed very quickly. You are trying to brown the top of your soufflé to a desired doneness without burning it. Keep a close eye on it!
13. Remove from oven and serve immediately