Makes two 1 1/2 quart souffle-like casseroles. Not really true souffles, but made in souffle dishes. Adapted from Gourmet. The person who submitted the original version to the magazine said it had been a favorite holiday dish made by his Aunt. I clipped this recipe almost 15 years ago, meaning to try it for the holidays. I think it sounds very unique with all of the extracts. Hopefully I will remember to try it this year, now that I have it stored on Zaar. Not for dieters!

Ingredients

12 serv.

sweet potatoes↗4 lbs
unpeeled, cut into pieces
water↗
as needed
unsalted butter↗1⁄2 cup
cut into pieces, at room temperature
granulated sugar↗1 cup
large eggs↗4
self-rising flour3 tablespoons
milk↗1 cup
salt↗1⁄4 teaspoon
vanilla extract↗1 teaspoon
coconut extract↗1 teaspoon
almond extract↗1 teaspoon
chopped pecans1⁄2 cup
dark brown sugar↗2 tablespoons
firmly packed
cinnamon↗1⁄4 teaspoon

Step-by-step instructions

1
Preheat oven to 350°F.
2
Have ready two 1 1/2 quart round deep casseroles/souffle dishes.
3
Cover potatoes with enough cold water to over them by 1" in a large pot.
4
Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.
5
Drain, peel, and then place into a mixing bowl and using a mixed, beat them just until they are smooth (without overbeating or they will get gluey).
6
Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.
7
Put half of the mixture into each of the two souffle dishes.
8
Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.
9
Bake, uncovered, for 1 hour.

Source: food.com

Original recipe ↗

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