600 g baked and mashed sweet potatoes
2 beaten eggs
200 g sugar
60 g butter
240 ml milk
2 tsp. vanilla extract
Our farmer Cindy gave us this delicious, typically American recipe for a side dish often served at a Thanksgiving dinner. It's a baked sweet potato purée from the oven made with sugar, butter, milk and eggs and topped with pecans. Feel free to adjust this recipe to your own taste – just like a real American southern chef would do.
Preparation
1
Pre-heat the oven to 175°C. Grease a baking dish with butter.
2
Combine the soufflé ingredients. Pour into the baking dish.
3
Mix the topping ingredients. Distribute over the sweet potato purée.
4
Bake in the oven for 30 minutes or until golden brown.
