Sweet Potato Soufflé

Ingredients for 4 servings:

• 5 sweet potatoes
• 1 cup sugar
• 1 tsp salt
• ½ cup butter, melted
• 4 egg yolks
• 1 cup condensed milk
• 1 vanilla sugar
• 1 cup brown sugar
• ½ cup flour
• 1 cup nuts, chopped
• ½ cup butter, melted
• 1 cup desiccated coconut, if you like it

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Sweet potato soufflé, a recipe from the USA

A crazy recipe from the USA, served as a side dish at BBQ and basically fluctuates between sweet and salty, I love it. Preheat oven to 150°C fan/convection oven. First, either boil the sweet potatoes until soft, peel and mash them or bake them in the oven until soft, peel and mash them, then put everything in a bowl. Add 1 cup of sugar, 1 teaspoon of salt, 1/2 cup of melted butter, the 4 egg yolks, 1 cup of condensed milk (yes, really), and the vanilla sugar. Mix everything well; I do it in a food processor. Fill a baking dish or small portion molds about halfway with the mixture. For the topping, knead 1 cup of brown sugar, 1/2 cup of flour, and 1 cup of chopped nuts with the 1/2 cup of melted butter. If you like, add coconut flakes, but you can easily leave them out. Pour the resulting crumbles over the mixture in the portion molds, place everything in the oven and bake for about 25 – 30 minutes.