Carrot Soufflé {or Sweet Potato Soufflé}

 

This kind of recipe is my favorite. It tastes like dessert but can be classified as a side dish/vegetable at the dinner table.  My sister-in-law made this for our family for Thanksgiving a few years ago, and it's a favorite! It's been added to the must-have list for Thanksgiving dinner.  The rest of the list includes, turkey, homemade rolls, stuffing, cranberries (raw & cooked), whipped potatoes and gravy, gourmet green beans, cranberry cream salad, pumpkin pie, apple pie, and chocolate mousse pie. (I'll be sharing some of these other recipes soon)

We started getting a bountiful basket a few months ago and we got tons of carrots, and they were huge, like the size of a butternut squash or over grown zucchini.  As I was brainstorming what to make, this recipe came to mind, and I had to get it from my sister-in-law.  It was as good as I remembered!  My husband, myself, and our little 3 year old gobbled it all up!  

I hope you enjoy this, during the fall or for Thanksgiving dinner. Or anytime of year, really! :)

Carrot Soufflé {or Sweet Potato Soufflé}

Ingredients:

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2 cups carrots/sweet potato, cooked and slightly mashed

1 cup milk

3 large eggs

⅔ cup granulated sugar

¼ cup butter, softened

2 tablespoons all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon

Directions:

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Pre-heat oven to 350° F.  

Cook/steam carrots or sweet potatoes until very tender, and mash.  Measure out 2 cups and place in blender.  Add the remaining ingredients to the blender and blender until mixture is smooth.  

Grease a 2 quart casserole dish (or 8x8 glass pan) with butter or non-stick cooking spray.  Pour blended mixture into dish and bake for 45 minutes or until puffed and set.  

Note:

Double recipe for a 9x13 size casserole dish.  

Source:

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My sister-in law, Alissa