Sweet Potato Souffle
- 2 lbs sweet potatoes
- 1/3 cup heavy cream
- 5 tbs sugar
- 4 and 1/2 tbs unsalted butter
- 2 eggs lightly beaten
- 1 tsp cinnamon
- Preheat the oven to 350 degrees.
- Cook the potatoes in boiling, lightly salted water until soft. About 1 hour.
- Drain, peel and place the potatoes in a large bowl, and mash.
- Mix the cream, sugar, butter, eggs and cinnamon.
- Transfer to a buttered 1 quart baking dish and bake until it sets. about 30-40 minutes.