Sweet Potato Souffle (Olney Inn)
Ingredients
1 quart mashed sweet potatoes
1/2 cup sherry
1/4 teaspoon salt
1/2 cup sugar
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.
Serves 4 to 6.
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I’ve used only reds like Manischewitz Concorde Grape, but very sweet whites like Gewürztraminer might work too.
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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!?
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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.
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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.)
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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)?
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