Thanksgiving is quickly approaching. Michelle Poteaux of Bastille has shared one of her personal family recipes from her Mom's side of the family. Her Aunt
Denise made it every year and at Thanksgiving she thinks of this dish
above everything else! Enjoy!
Serves 12
Equipment: 2-2Qt baking dishes
Oven Temperature: 350 degrees F
Bake time: 30 minutes
Soufflé
1 ¾ cup Heavy Cream
1 cup Brown sugar
Salt to taste
4 cups cooked Sweet Potatoes (Yams)
6 Eggs, separated
1 tsp each: Cinnamon and Nutmeg
1 cup toasted Pecan pieces
Combine cream, brown sugar and salt and bring to a boil, stirring often. Pour over hot cooked sweet potatoes and beat on low speed until smooth and creamy.
Beat in yolks, one at a time and finish by adding the spices and pecans.
In a separate bowl, beat egg whites with 2 Tbs granulated sugar until glossy and stiff. Fold meringue into the sweet potato mixture and then divide mixture into 2 greased 2-quart baking dishes.
Topping
1 cup Brown sugar
¼ cup butter
¼ cup Heavy cream
1 cup shredded Coconut, sweet flake
1-cup Pecan pieces
1/3 cup all purpose flour
1 tsp Vanilla (can substitute Rum or Maple extract)
Combine sugar, cream and butter and cook until thick and bubbly. Add coconut, pecan pieces, flour and extract. Mix together well.
To Use: Spoon half of topping mixture over each soufflé dish and then bake for 30 minutes in a 350 degree oven.
Equipment: 2-2Qt baking dishes
Oven Temperature: 350 degrees F
Bake time: 30 minutes
Soufflé
1 ¾ cup Heavy Cream
1 cup Brown sugar
Salt to taste
4 cups cooked Sweet Potatoes (Yams)
6 Eggs, separated
1 tsp each: Cinnamon and Nutmeg
1 cup toasted Pecan pieces
Combine cream, brown sugar and salt and bring to a boil, stirring often. Pour over hot cooked sweet potatoes and beat on low speed until smooth and creamy.
Beat in yolks, one at a time and finish by adding the spices and pecans.
In a separate bowl, beat egg whites with 2 Tbs granulated sugar until glossy and stiff. Fold meringue into the sweet potato mixture and then divide mixture into 2 greased 2-quart baking dishes.
Topping
1 cup Brown sugar
¼ cup butter
¼ cup Heavy cream
1 cup shredded Coconut, sweet flake
1-cup Pecan pieces
1/3 cup all purpose flour
1 tsp Vanilla (can substitute Rum or Maple extract)
Combine sugar, cream and butter and cook until thick and bubbly. Add coconut, pecan pieces, flour and extract. Mix together well.
To Use: Spoon half of topping mixture over each soufflé dish and then bake for 30 minutes in a 350 degree oven.
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