Sweet Potato Souffle (Olney Inn)
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Ingredients
1 quart mashed sweet potatoes
1/2 cup sherry
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I’ve used only reds like Manischewitz Concorde Grape, but very sweet whites like Gewürztraminer might work too.
1/4 teaspoon salt
1/2 cup sugar
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It turns out really sweet, which of cours I like a lot… but I wonder if a third or even half as much sugar would be almost as good!?
If you’re using sherry or sweet wine, would it be possible to not add sugar at all? Or does it add to the texture?
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I’m hardly a skilled cook, but you may be right, maybe the eggs would give enough added body/texture to make the sugar unnecessary for that aspect.
I’d rather get my sweetness from the potatoes themselves and the sherry or sweet wine, rather than a half cup of sugar.
Butter, eggs, and sherry — how can that make the potatoes taste bad?
But I’m not the expert cook, you understand. (This is almost an academic argument for me.)
1/2 cup black walnuts, chopped
2 eggs beaten
1/2 cup butter, melted
Preparation
Combine ingredients and whip in blender or food processor until light. Place in casserole or square pan and bake in a moderate oven, 350 degrees, for about 30 minutes until golden brown.
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I quadrupled the recipe and started to cook it in a bigger casserole dish; bad idea! The top would have gotten too crusty and the middle not cooked through in the allotted 30 minutes.
I wound up cooking three 1.33 batches all at once; is there a better way to do a big batch (e.g. a longer cooking time at a slightly lower temperature)?
Serves 4 to 6.
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