Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Sweet potatoes or yams |
1 teaspoon | Sugar |
1 teaspoon | Sugar |
½ teaspoon | Ground allspice |
¼ teaspoon | Cayenne (more to taste) |
¼ teaspoon | Salt |
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