American sweet potato soufflé

Ingredients for 4 servings:

• 2 thick sweet potatoes
• 55 g sugar
• 3 eggs
• 120 ml milk
• 7 tbsp butter, melted
• 1 packet of vanilla sugar
• ½ tsp salt
• 50 g sugar
• 4 tbsp butter, melted
• 200 g sunflower seeds or chopped nuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Not too sweet, perfect with chicken and co.

The recipe is a variation of an American recipe, adapted to the German palate, so it’s not too sweet. The soufflé goes perfectly with hearty dishes, such as chicken, or any sweet-savory combination. With a little more sugar, it’s also suitable as a dessert. First, peel the potatoes and cook them in small pieces until soft. Meanwhile, melt the butter. When the potatoes are soft, mash them. Add the eggs, sugar, melted butter, vanilla sugar, milk, and salt and mix well. Pour the smooth mixture into a large baking dish so that it is about 3-4 cm thick. Preheat the oven to 200 degrees Celsius. For the topping, mix the melted butter, sugar, and sunflower seeds and spread over the potato mixture. Place in the oven for 25-30 minutes, until the topping begins to caramelize.