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August 2, 2011
Sweet Potato Puff
Comforting Potatoes
Prep time:
35 minutesbaking time:
55 to 60 minutes“Dad's birthday dinner wouldn't be complete without his favorite childhood sweet potato dish.”
Ingredients
Serves 6
- 5 tablespoons butter, divided
- 1 1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces
- 1/3 cup firmly packed light brown sugar
- 1/4 cup dry sherry or orange juice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 3 tablespoons all-purpose flour
- 1 cup milk, warmed
- 1/2 teaspoon salt
- 3 egg yolks
- 5 egg whites
Directions
1
Preheat oven to 400°F. Generously grease 2-quart soufflé dish with 1 tablespoon butter; set aside.
2
Place potatoes in 3-quart saucepan; add water to cover and bring to a boil over high heat. Reduce heat to low; simmer until potatoes are tender, 12 to 14 minutes. Drain and place in bowl; mash. Stir in sugar, sherry and spices.
3
Melt remaining butter in 2-quart saucepan over low heat; stir in flour until smooth, 2 minutes. Add milk and salt; cook and stir over medium heat until sauce boils and thickens, about 2 to 3 minutes.
4
Whisk in egg yolks, one at a time. Cook and stir 1 minute. Add to potato mixture; mix well. Cool completely.
5
Beat egg whites in large bowl until stiff peaks form. Stir about one-third of egg whites into potato mixture; gently fold in another one-third until blended. Fold in remaining egg whites just until mixed.
6
Spread potato mixture in prepared dish; place in center of oven; bake 10 minutes. Reduce the oven to 375°F. Bake until puffy and browned and center is set, 45 to 50 minutes.
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Grandma's Secret Trick
Grandma's Secret Trick
For perfectly beaten egg whites, Grandma made sure that both the mixing bowl and the beaters were squeaky clean. She knew that the slightest trace of fat from the yolk or grease in the bowl or on the beaters would prevent the egg whites from beating into fluffy peaks.
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