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.
Pre-heat the oven to 175°C. Grease a baking dish with butter.
Combine the soufflé ingredients. Pour into the baking dish.
Mix the topping ingredients. Distribute over the sweet potato purée.
Bake in the oven for 30 minutes or until golden brown.