Sweet-Potato Soufflé

Preparation info
  • 6 to 8

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds sweet potatoes
  • ½ teaspoon grated nutmeg
  • Pinch of

Method

  1. Preheat oven to hot (400°F.).

  2. Cook the sweet potatoes in boiling water until tender. Drain, peel, and mash until smooth.

  3. Add the spices, salt, sugar, butter and cream. Beat together. Add the egg yolks. Beat the egg whites