Tuesday, October 18, 2011

Pumpkin and Sweet Potato Souffle

 It was Sunday and game time. My sister and I were planning on settling in with some delicious food and being that our new obsession at our favorite little lunch spot was the Yam Souffle, we were set out to enjoy the new favorite by re-creating it ourselves. Although this is technically a side kick, it became very clear that, for her and I at least, this was the main component of our meal! All other items were merely side dishes! That included the lemony Chicken Picatta we also slaved over!
A light and soft fall addition to your meal which will comfort you from the inside out.

Preheat oven to 400 degrees
1 small can of pumpkin
1 large can of sweet potatoes (or fresh if you want to bake them ahead of time)
2 eggs
1/4 cup of milk
2 tsp of cinnamon
dash of salt
1/2 tsp of vanilla
1/2 stick of butter
mini marshmallows
(This can be made with all pumpkin or all sweet potatoes. We just used both because we had it. Just try for 3 cups or a little more of whatever you decide)
Beat all ingredients until extremely smooth. Bake at 400 degrees for 25 minutes. Remove from oven. Now if you're me, it's perfect and done. But if you're my sister, then it needs toasted marshmallows on top. Set oven to low broil. Top with mini marshmallows and broil for 1 minute.




We did a high five together and grabbed our plates, but if you're by yourself, a contented sigh will do!

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