Yield: 4 servings
|2 pounds||Sweet potatoes or yams|
|½ teaspoon||Ground allspice|
|¼ teaspoon||Cayenne (more to taste)|
|½ cup||Coconut milk (or whole milk)|
|2 \N||Eggs, beaten|
1. Preheat oven to 375øF. Roast sweet potatoes on a baking sheet for 30-45 minutes, or until soft. Cool slightly, then peel.
2. Mash sweet potatoes to a smooth puree with the sugar. Season with allspice, cayenne and salt. Can be prepared to this point up to 2 days in advance; refrigerate. Bring to room temperature before proceeding.
3. Preheat oven to 375øF. Stir the milk and eggs into the sweet potatoes, blending well. Scrape the mixture into a 4-cup souffl dish or a 9-inch square baking dish and bake until set, about 30 minutes.
Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95