Sweet Potato Souffle

  • 3-4 medium sweet potatoes, boiled until soft, peeled and chopped into cubes
  • 1/2 cup cream
  • 1/3 cup sugar
  • 1/2 tsp. salt
  • 2 Tbsp. melted butter
  • 2 eggs, beaten
  • 1/4 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • Chopped pecans (optional)
  • Marshmallows (large ones)
Preheat oven to 350 degrees. Grease 1 1/2 quart casserole dish with cooking spray.

Beat potatoes in separate mixing bowl with mixer until light and fluffy. Beat in all other ingredients & stir in pecans if using them. Turn into casserole dish.

Up to this point, you can make the dish up to one day ahead of time and keep in the refrigerator until approximately 40 minutes before serving.

Place casserole dish in preheated oven and bake 10-15 minutes, until heated through. Remove from oven and top with marshmallows, spaced approximately 1/2 inch apart and 1/2 inch from the edges of the dish (marshmallows spread out & will run over the edge). Bake 15-20 minutes or until marshmallows turn light brown.

Serve warm.

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