Sweet Potato Souffle
4 large sweet potatoes, peeled
1/2 cup brown sugar
6 Tbsp butter, melted
8 eggs, beaten
1/4 tsp rum flavoring (also maple would be amazing here)
1/4 tsp cinnamon
1/2 a cup gingerbread cookies crumbled into fine crumbles (I used my rolling pin)
Preheat the oven to 350 and lightly coat 8 individual ramekins with cooking spray and then a light coating of the gingerbread crumbles. Run your finger 1/4 inch into the ramekins to remove any extra crumbs or oil. This allows the souffles to rise better.
Peel and cut the sweet potatoes into 1 inch squares, cook over medium high about 30 minutes or until tender.
In a stand mixer mixer, beat the sweet potatoes with the brown sugar, butter, eggs, rum, and cinnamon.
Transfer the batter into prepared ramekins.
Bake for 45-50 minutes or until a knife inserted in the center comes out cleanly. Sprinkle with more gingerbread crumbles on top.
3 comments:
OMG with the crumbles this sounds so great and a very original idea.
Those look so delicious.
Sounds so delish! I do love my sweet potato souffle also, but reading yours I might modify it a lil bit. :o)
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