Sweet Potato Soufflé

An easy recipie to throw together. A slight adjustment is seasonings, and this dish can be served in many ways; breakfast, dessert, etc.

Cover photo on its way! Husband ate it all before I had a chance to snap a picture! ;-)

An easy recipie to throw together. A slight adjustment is seasonings, and this dish can be served in many ways; breakfast, dessert, etc.

Cover photo on its way! Husband ate it all before I had a chance to snap a picture! ;-)

An easy recipie to throw together. A slight adjustment is seasonings, and this dish can be served in many ways; breakfast, dessert, etc.

Cover photo on its way! Husband ate it all before I had a chance to snap a picture! ;-)

An easy recipie to throw together. A slight adjustment is seasonings, and this dish can be served in many ways; breakfast, dessert, etc.

Cover photo on its way! Husband ate it all before I had a chance to snap a picture! ;-)

Ingredients

1

Wrap sweet potatoes in foil, and bake in a 350°F oven until soft (about 30 minutes).
2

Once cool to touch, peel using your hands. Once cooked, skins are easily removed. Mash until smooth.
3

Add eggs, and cinnamon, and blend well. Place in a baking dish, and Bake at 300°F for about thirty minutes, or until the centre is just beginning to set.
4

Blend finely chopped nuts (I used walnuts and almonds) with brown sugar. Spread evenly over soufflé, and return to oven until the sugar has caramelized.
5

Cut into portions, and serve hot.