Steven Satterfield’s Roasted Spaghetti Squash in Squash Seed Broth
Serves 4, with extra broth
Cooks in 1 hour and 15 minutes
recipe
Sweet Potato Souffle
31
Serves: 12
Hands On Time:
Total Time:
Ingredients
​​​​​​For the souffle:
5 eggs
1 1/2 cups granulated sugar
1/4 cup evaporated milk
1 teaspoon vanilla
6 cups mashed sweet potatoes
1 teaspoon cinnamon
Dash ground cloves
2 sticks (1 cup) melted butter
2 sticks (1 cup) melted butter
For the topping:
1 stick ( 1/2 cup) margarine, room temperature
1/2 cup brown sugar
1 cup all-purpose flour
Instructions
For the souffle: Preheat oven to 350 degrees. In a mixing bowl, beat eggs. Add sugar, evaporated milk and vanilla and whisk together. Add sweet potatoes, cinnamon and cloves and mix until smooth. Add melted butter and mix until incorporated. Butter or coat a large casserole dish with nonstick spray and pour in sweet potato mixture. Bake for 40 minutes. Remove from oven.
For the topping: In bowl, combine margarine, brown sugar and flour and mix together until it forms into clumps. Place on top of baked souffle and continue baking for 10 to 15 minutes or until lightly golden.
Nutrition
Per serving: 429 calories (percent of calories from fat, 53), 6 grams protein, 44 grams carbohydrates, 3 grams fiber, 25 grams fat, 121 milligrams cholesterol, 372 milligrams sodium.
About the recipe
You can use canned sweet potatoes or microwave leftover baked fresh ones. Recipe courtesy of Our Way Cafe in Atlanta, Ga.
