Posh up the sweet potatoes with this rich & deeply flavored twist. Easy, much loved & requested recipe that also turns out great with butternut squash, or kabocha squash. All can be done up to 3 days ahead and baked when needed, then sits happily on the table waiting for your guests and their accolades.
5 cups of roasted, skinned sweet potatoes
10 oz cream cheese, room temp
5 ounces of butter, room temp
1/3 cup of brown sugar
6 tbl of Sherry
1 shy tsp salt
1 cup of walnuts, toasted
1/3 tsp of nutmeg
2 oz of room temp butter for rubbing the inside of baking dish (gives the crust a great flavor)
2 ½ quart baking dish
Begin by roasted the sweet potatoes till tender & toasting walnuts. Butter the inside of the baking dish. Next, take your 5 ounce of butter, cream cheese, salt, brown sugar, sherry and eggs and process them inside your mixer.
Once those ingredients are all whipped up, add the sweet potatoes. When you get a nice texture, fold in the walnuts gently (DO NOT USE MIXER). plop that it into your buttered baking dish and sprinkle the nutmeg on top.
Now if you plan to make this ahead, just cover & refrigerate.
To serve bake the souffle UNCOVERED at 350 for 45 minutes til well done.
Lynette La Mere, Pure Joy Catering, Executive Chef
ready to bake when needed (back uncovered)