Sweet Potato Soufflé

Source: Massachusetts Cranberry Harvest Festival Recipes 1997 – Margaret Ponte

Servings: 8


6 medium sweet potatoes
½ teaspoon salt
2 tablespoons butter
1 egg, beaten
½ cup raisins
3 tablespoons grated orange zest
¼ cup whipping cream or half and half
Pinch freshly grated nutmeg
2 cups fresh cranberries, chopped
1 cup miniature marshmallows


Boil the potatoes with skins on until tender. Peel and mash. Place potatoes and remaining ingredients, except the marshmallows, into large mixing bowl and ship with electric mixer until light and fluffy. Place in baking dish and top with marshmallows. Bake at 375 for 10 minutes or until marshmallows brown and the dish is hot.

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