Thank you Tricia Hirsch for this delicious recipe. I have made this recipe every Thanksgiving for many, many years. It’s hard to believe that this is a side dish and not a dessert. I have been caught many times with my fingers in the leftovers straight from the refrigerator. Here is a recipe that is just as good cold or hot. I use fresh sweet potatoes that I baked and cooled. I will not use canned ones.
I believe what makes this soufflé stand out above any other Sweet Potato Soufflé is the sherry. The sherry gives this soufflé such a sophisticated flavor. I do not add any toppings because it is so amazing by itself.
I have taught my daughters how to make this dish. But first I must tell you a funny story. When we went out of town for Thanksgiving, my girls wanted to make this dish without my help. After they were finished blending the ingredients, they wanted me to taste the finish product before they put it in the oven. I tasted a spoon full. Expecting the usual delicious soufflé , I had to spit it out. It was soooo salty. I asked them how much salt was added. I was told ¼ cup like the recipe instructed. I told them to re-read the recipe. The recipe called for ¼ teaspoon, not ¼ cup. I just laughed and told them to go back to the grocery store for some more sweet potatoes. I bet they won’t do that again. Fun memories.
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