A Beginning Gourmet’s Sweet Potato Souffle

Sweet Potato Souffle

It’s an inspiration to hear of the gourmet ways other countries prepare the ancient staple: the sweet potato. In Northeastern China cuisine they are often cut into chunks and fried, before being drenched in a pan of boiling syrup. In Malaysia and Singapore, battered sweet potatoe slices are deep fried in butter and served as a tea-time snack. In Africa amukeke (sun-dried slices of storage roots of the vegetable) is mainly served for breakfast, eaten with peanut sauce.

So many delightful ways of preparing and using this nutritious food! It is packed full of Beta Carotene (a vitamin A equivalent), Vitamin C, B6, and dietary fiber. And here is another way to prepare it, a soufflé that will make you want to dance.

Sweet Potato Souffle

You will need:

4 Sweet Potatoes                                  2/3 cup milk

1 1/4 cups Sugar (or 1 cup honey)      1 teaspoon vanilla

3 oz. Butter                                         1/2 teaspoon cinnamon

6 eggs                                                   1 Lemon

Preparation:

1. Peel and dice sweet potatoes into medium pieces

2. Zest a lemon, then finely chop the zest.

Cook:

1. Place the sweet potatoes in a large stockpot, cover with water and boil until they fall apart when touched lightly with a fork.

2. Remove from the heat, drain well and return them to the pot.

Mix:

1. Mash well until you have a  smooth puree.

[One gourmet trick I learned from this recipe was how mashing the sweet potatoes with a potato masher and then with a fork, instead of putting it in the food processor or using an immersion blender, produces a bit of a chunky taste that is pleasing.)

2. Add the sugar or honey and butter and continue to mash until the butter is completely melted.

3. Add the remaining ingredients and mix until thoroughly combined.

4. Put the mixture into one 10x12x2 pan.

5. Bake at 350 degrees for 50 to 60 minutes, until the souffle is set, a knife comes clean from the center, and the edges are slightly browned.

Note: It’s really hard to over-bake this item, but don’t let it bake so long or so high that the bottom burns. Watch it carefully and turn your oven down if the outside is burning before the center is even close to done. [I found this recipe at the Wolf Inn in Twin Lakes, Colorado, on our way to Snow Mass summer before last. But we discovered this summer that they had closed. We are hoping for a reopening.] RuthAnn

Sweet Potato Souffle


Mother and Daughter Joy

Food for Thought:  

Joy is Heavenly, from Heaven—from God

 We’ve been discovering something about the joy of sweet potatoes. Here are some other reasons for appreciating this vegetable.

There’s a serious health problem in Africa because of a lack of Vitamin A. Therefore, authorities are aggressively encouraging an increase in the cultivation of sweet potatoes.

The young leaves and shoots of the sweet potato are sometimes eaten as greens, sautéed with a little garlic and soy sauce. They are full of Vitamin A, C, and B2 (riboflavin).

In Spain on All Soul’s Day, it is traditional in Catalonia to serve roasted sweet potatoes, chestnuts, panallets (probably cigars), and sweet wine. God has created so many foods for us for our health and enjoyment!

Speaking of enjoyment , I recently attended the wedding of my nephew who had just graduated from the Air Force Academy, and I experienced a joy that was like heaven.

The bride was my nephew’s “Yellow Rose of Texas.” His military countenance melted into  smiles, as the  “Pachelbel Canon” floated his Yellow Rose toward him. Her dress was like marshmallow clouds about her.

Bridesmaids and flower girls in yellow, elegant parents and aunts lining the front row, Christian music, God’s Word honored, and when the preacher announced, “Mr. and Mrs. Tyler Hazel,” the sparkling-eyed bride mouthed the words, “That’s me!”

When the newlyweds escaped back down the aisles, the bridesmaids dressed in yellow dresses with straps of roses, danced after them with glee. Afterwards, there were prayers, candy. champagne,  feasting and reams of youthful dancing. The angels were there. This was genuine God. Marriages made in Heaven beguile us with their joy.

Now Thanksgiving is upon us, and we follow our heritage when we observe it wth joy. The first Thanksgiving we know about was in 1564.  A small colony of French Huguenots settled near present-day Jackonsonville, Florida area, and on June 30, 1564, their leader Rene de Laudonniere, recorded that: “We sang a psalm of thanksgiving unto God, beseeching Him that it would please Him to continue His accustomed goodness towards us.”

My Thanksgiving Girl

Thanksgiving didn’t become a National Holiday until President Abraham Lincoln declared it so on October 3, 1863. He invited his fellow citizens in every part of the United States, to set apart the last Thursday of November “as a day  of Thanksgiving and praise to our beneficent Father who dwelleth in heaven.”

This is our national heritage, that on that day we have a special opportunity to think through all the praiseworthy events that have crowded our year. When we look at these closely, the result is often joy. I’m amazed at the blessings God has poured out upon us in the last 365 days—so many small things that add up to big. [RuthAnn]

On Thanksgiving day I like to pray these words from the Thanksgiving Litany: “I thank thee for the wondrous truth that thou art through me, with me, and in me, now, in this very moment, and from  now, until the end of time.”

Our coffee table centerpiece


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This entry was posted in Devotionals, First Steps in Gourmet Cooking, Holiday, Side Dishes, Uncategorized and tagged , . Bookmark the permalink.

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