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Ashley’s Sweet Potato Soufflé

Active Time: 15 minutes
Total Time: 2 hours • Serves: 16

Schnucks nonstick cooking spray
4 pounds sweet potatoes (about 4 large), peeled and cut into 3/4-inch pieces
6 Schnucks large eggs
1 cup Schnucks granulated sugar
1/4 cup Schnucks all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon Schnucks ground cinnamon
3/4 cup Schnucks unsalted butter (1-1/2 sticks), softened and cut into pieces
2 teaspoons Schnucks pure vanilla extract

1. Preheat oven to 350°F. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Heat 5- to 6-quart covered saucepot of water to boiling over medium-high heat. Add potatoes; cook 10 to 12 minutes or until tender. Drain potatoes well and return to saucepot. With potato masher, mash potatoes.

2. In large mixing bowl, with mixer on medium speed, beat eggs and sugar 2 to 3 minutes or until frothy and light in color. Add flour, baking powder, salt and cinnamon; beat on medium speed 1 minute or until combined. Add butter and vanilla; beat 1 minute or until combined. Add mashed potatoes; beat on medium speed 2 to 3 minutes or until combined.

3. Transfer potato mixture to prepared baking dish; bake 85 to 90 minutes or until soufflé pulls away from sides of dish and top is browned. Let stand 7 to 10 minutes before serving.

Each serving: about 210 calories, 10 g total fat (10 g saturated), 105 mg cholesterol, 250 mg sodium, 28 g carbohydrate, 3 g fiber, 13 g sugars, 4 g protein