Easter Recipes: Gourmet Sweet Potato Souffle | Submitted By: Tina Hayes

3 1/2 pounds sweet potatoes, peeled and diced1 tablespoon white sugar1/2 cup butter, melted3/4 cup white sugar1 cup heavy cream5 eggs1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1 teaspoon vanilla extract1 teaspoon saltBring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides. Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish. Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C). Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature. Amount Per Serving  Calories: 251 | Total Fat: 12.9g | Cholesterol: 102mg

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