The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
DIGITAL EDITION
1 Year / 10 Issues $9.99

PRINT EDITION
A FREE Digital Edition with Print Subscriptions
1 Year / 10 Issues $24.99
Over 72% Off Newsstands

Subscribe to The Local Palate
Subscribe / Manage Send as Gift App Store Google Play
Summer Savings Are Easy

Summer Savings Are Easy

Take a big bite out of summer with savings. Just enter the promo code BUYTLP15 for 15% off a 1-year subscription. Click and buy -- it's that easy!

Subscribe
Newsletter

Brandied Sweet Potato Soufflé

Advertisement

Ingredients

3 pounds sweet potatoes

8 tablespoons unsalted butter, room temperature

8 ounces cream cheese, room temperature

¾ cup firmly packed brown sugar

6 large eggs, separated

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cinnamon

1 cup heavy creamy

¼ cup brandy

Salt to taste

Directions

  1. Preheat oven to 375 degrees. Scrub sweet potatoes. Bake in oven until tender, about 1 hour. Cool, peel, and puree.
  2. In a mixing bowl cream butter, cream cheese, and sugar. Beat in egg yolks and sweet potatoes. Add spices, cream, and brandy. Mix well. Taste and add salt as desired.
    Note: Recipe can be made one day in advance up to this point. Just bring mixture back to room temp before egg white step.
  3. When ready to bake (after turkey is removed from oven), preheat oven to 375 degrees. Beat egg whites until stiff and fold into potato mixture.
  4. Pour into butter 9×13 baking pan or similar dish. Bake until hot and slightly puffed, 35−40 minutes. Remove from oven and let cool 5 minutes.
Print Recipe