Sweet Potato Soufflé Casserole

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.

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