This is a delicious recipe and it requires some time to make. It is a great dish to prepare for special holiday meals or when invited to bring a vegetable or side dish to a dinner party. I get recipe requests when I make this casserole.
The sweet potato souffle can be made hours ahead of time and baked when company arrives. The original recipe is from Betty Rosbottom’s “Cooking School Cookbook”.
3 pounds sweet potatoes
1 cup firmly packed brown sugar
8 oz (1 stick) unsalted butter at room temperature
1 package cream cheese (8 oz.) at room temperature
6 large eggs, separated
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
1 cup heavy cream
¼ cup brandy or cognac
Salt to taste
Preheat the oven to 375oF. Scrub sweet potatoes and bake in the oven until tender when pierce with a knife (about 1 hour). Cook, peel, and puree the potatoes in a food processor or food mill.
Transfer the pureed potatoes to a mixing bowl and add the brown sugar, butter, cream cheese, egg yolks, spices, cream, and brandy. Mix well. Taste and add salt as desired. [This base can be made several hours in advance and kept covered in the refrigerator. Bring to room temperature before adding egg white and baking.]
Beat the egg whites until stiff and fold them into the potato mixture. Pour the mixture into a buttered 13 x 9 inch baking pan or an oval gratin dish of similar size. Bake until hot and slightly puffed, 35 – 40 minutes. Remove from oven and let cool ~ 5 minutes.
Serve 8 – 10 people.