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 Tablespoons (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 separate bowl. In another mixing bowl add the brown sugar, butter, cream cheese, egg yolks, spices, cream, and brandy. Mix well. Blend this mixture into the pureed potatoes. 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.