Tag Archives: sweet potato

Thanksgiving Recipe Contest Winner for Sweet Potato Souffle

Congratulations to Julie McCormick of Port Townsend, who won The Food Life’s little recipe contest. for her sweet potato souffle. I’ll highlight a couple more of the dessert-related recipes you shared later today and on Friday.

Here’s what Julie had to say about her recipe:

“I have been serving this with roast turkey for about 40 years, although it was originally intended to accompany a stuffed baked ham dish in the Great Dinners From Life (magazine) cookbook.

“I first made it when my then-husband and I belonged to a progressive dinner group in Ellensburg. The group of faculty wives who planned the menus picked a lot of meals from that book, which is probably very hard to find these days. I use a lot of its recipes and made a lot of things I’d never heard of before because of it. That book and Julia Child, who went on TV about that time, turned me into a bit of a foodie.

“Everyone who eats this dish loves it. It is not really sweet, but spicy, and it’s good with turkey gravy.

“It is not expected to puff up like a true souffle, so don’t be worried when it doesn’t.”

3 one-pound, two-ounce cans sweet potatoes (or the closest size you can find) or four pounds sweet potatoes, cooked
1/2 cup butter, melted
6 eggs
3/4 cup sugar
1/2 cup milk
1 tablespoon freshly graded lemon rind (I’ve always used dried rind from the spice section)
1 teaspoon ground ginger
1/2 teaspoon salt

Preheat oven to 350.

Drain sweet potatoes (or peel fresh ones). Mash potatoes, then beat, using low speed of electric mixer to make them as lump-free as possible. Beat in melted butter. Separate eggs and add yolks to sweet potato mixture. Beat until well blended. The longer you beat, the smoother the final result. Add sugar, milk, lemon rind, ginger and salt.

Beat egg whites separately until stiff but not dry and fold into potato mixture. Turn into buttered two-quart souffle dish or casserole. Bake for one hour. Serve immediately.

Super Simple Side: Savory Sweet Potatoes

Sweet potatoes I’m not a big fan of candied yams. I know, people love ’em, but I am just not one of those people.

But I wanted to incorporate a sweet side dish into one of my Thanksgiving meals, and I really do like sweet potatoes and yams, just not all mushed up and smothered with oozing marshmallow.

So I made roasted sweet potatoes instead that I baked while my turkey rested and prepped for its final performance on my dining room table (it was a tragedy, though some years a comedy).

Be warned: It does take about 20-30 minutes in the oven, but I managed to pull it off before the turkey got cold and also baked my rolls at the same time. It also tastes pretty good reheated, though no crunch, if you decide to make it the night ahead.

Savory Roasted Sweet Potatoes

4 large sweet potatoes (yams work, too)
1/2 cup extra virgin olive oil
3 Tbsp fresh thyme or marjoram leaves
Optional: 2 cloves garlic, finely minced
Salt and pepper

Preheat oven to 450-degrees. Slice sweet potatoes into 1/4-inch rounds, toss in a bowl with thyme, salt and pepper. Lay in a single layer on a lightly greased baking sheet. Bake on the top rack for 20-30 minutes, turning once.

That’s it.