Sweet Potato Soufflé

For November and December, I'll be sharing my own favorite recipes for the holidays. Meals at this time of year do not have to be unhealthy. They can be delicious and good for you, too. Here is one of our family's traditions.

Sweet Potato Soufflé

Ingredients:

3 large baked sweet potatoes*

OR

2 large cans of sweet potatoes

1/2 teaspoon cinnamon

1/2 cup orange juice

1 bag of marshmallows (0ptional)

* To bake sweet potatoes, preheat oven to 400 degrees Fahrenheit. Scrub skins in warm water with a brush and pat dry. Pierce with a fork about 8 times. Cover a cookie sheet with aluminum foil. Place potatoes on the foil and bake for 1 hour. Potatoes can be baked from one to three days before use in the recipe.

Directions:

Preheat oven to 375 degrees Fahrenheit.

Mash Potatoes with a potato masher in a large mixing bowl.

Add cinnamon and orange juice.

Blend ingredients together.

Lightly grease a glass baking pan.

Spoon potato mixture into the pan and spread into an even layer.

Bake at 375 degrees for 30 minutes.

If desired, remove pan from oven and place marshmallows in an even layer on top, allowing one inch between them for expansion.

Bake for 5 more minutes or until the marshmallows are lightly browned. They will swell and fill the pan. If you bake them for too long, they will shrink and turn into a goo. Obviously, you don't want that to happen, so watch them carefully. Pull the dish from the oven when the marshmallows are puffy and lightly browned on top.

The soufflé is delicious with or without the marshmallows. My kids always preferred the marshmallow topping, but I prefer the soufflé plain.

All recipes, copyright 2009 by Cassandra Frear.