two skinny jenkins

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.

Ingredients

• 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!)

Directions

1. 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.
2. Drain + peel potatoes and mash.
3. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a 1 1/2 quart casserole.
4. Bake in a preheated 325 degree oven for 25 minutes. ** RESIST THE URGE to do marshmallows here.
5. 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.