Filed under: DESSERT | Tags: dessert, grated carrots, st simons ga, sweet potato, sweet potato souffle
This sweet potato souffle was my first attempt at the dish as well as a means of cleaning out the fridge before we depart from St. Simons, GA. Needless to say, I didn’t exactly follow the recipe so I learned a little along the way.
- 2 large sweet potatoes cooked and whipped (recipe called for 3)
- 1/2 C grated carrots (I probably used more than this)
- 1/2 cup sugar (recipe called for 1 C – I would further reduce the sugar next time)
- 2 eggs beaten
- 1/4 teaspoon salt
- 4 T butter (I would use 3 T next time)
- 1/2 cup soy milk (recipe called for condensed milk)
- 1 teaspoons vanilla (recipe called for 2 t which seemed like a lot)
- 1 bag marshmallows (you can never have too many marshmallows!)
- Cook potatoes until tender. I like to bake them with the skin on in a covered dish with 1/4 – 1/2″ water (helps to steam them) at 400° for 35-40 minutes.
- Drain + peel potatoes and mash.
- Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a 1 1/2 quart casserole.
- Bake in a preheated 325 degree oven for 25 minutes. ** RESIST THE URGE to do marshmallows here.
- Place marshmallows on top and return to oven for about 5 minutes or until brown on top. ** I was so excited about the marshmallows that I put them on top for step 4. Hence the caramelization in the above photo.
BBA Challenge #29
I totally messed this one up. Or so I thought. I was already making an alteration to the recipe by using sweet mashed potato instead of regular potatoes. Then i got a little over zealous and threw in over a CUP instead of a quarter cup. That was a mistake. When i was mixing the dough (via Kitchen Aid) it felt way too liquid-y. I knew I had thrown off the proportions by using too much potato, so I threw in a little extra yeast and some more flour. I also partly used the wrong type of flour. I used a combination of a half cup of semolina and some whole wheat pastry flour in place of the durum wheat I used the bread flour that the recipe called for. I followed the stretch and fold method per the Bread Bakers Apprentice, but let it cold rise in the fridge for about 4 hours while at the gym.
The end result tasted really good, but i am not sure what kind of bread i really made.