SWEET-POTATO SOUFFLE

SWEET-POTATO SOUFFLE image

Yield 10-12 people

Number Of Ingredients 12

4 pounds sweet potatoes, cut into pieces
1 stick (1/2 cup) unsalted butter, cut into bits and softened
1 cup granulated sugar
4 large eggs
3 tablespoons self-rising flour
1 cup milk
1/4 teaspoon of salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 cup chopped pecans
2 tablespoons firmly packed dark brown sugar
1/2 teaspoon cinnamon

Steps:

Preheat oven to 350 degrees F. In a large kettle, combine the sweet potatoes and enough cold water to cover them by 1 inch. Bring the water to a boil, and boil the sweet potatoes for 30-40 minutes, or until they are tender. Drain the potatoes, peel them, and transfer them to a large bowl. With an electric mixer, beat the sweet potatoes until they are smooth. Then, beat in the butter, the granulated sugar, the eggs (1 at a time), the flour, the milk, the salt, and the extracts, beating until the mixture is combined well, and divide the mixture between two 1 1/2 quart soufflé dishes. In a small bowl, combine well the pecans, the brown sugar, and the cinnamon. Sprinkle the mixture on top of the "soufflés" and bake the soufflés in the middle of a preheated 350 degree F oven for 1 hour.