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Sweet Potato Soufflé 5
5 tablespoons of butter
5 tablespoons of flour
1 1/2 cups of milk
a dash of cayenne
1 teaspoon of allspice
1 teaspoon of paprika
1 teaspoon of salt
1/2 teaspoon of cinnamon or mace
6 eggs, separated
2 cups of grated raw sweet potatoes |
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Preheat the oven to 325ºF.
Melt the butter, add the flour and mix well. Add the milk slowly, and stir over low heat until the mixture thickens. Add the cayenne, allspice, paprika, salt, and cinnamon or mace. Beat the egg yolks until thick and lemon colored, and stir them into the white sauce.
Beat the egg whites until stiff, and fold them gently into the sauce potato mixture. Pour into an ungreased casserole, set the casserole in 1 inch of hot water in another pan, place in the oven and bake the soufflé at 325 for about 1 1/2 hours, or until soufflé is firm, puffy and lightly browned. Serve immediately. Serves 4 to 6
 
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