Ingredients

• 3.5 pounds sweet potatoes , peeled and diced
• 1 tablespoon white sugar
• 5 large eggs
• 1 cup heavy cream
• 0.75 cups white sugar
• 0.5 cups butter , melted
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart soufflé dish. Sprinkle the dish with 1 tablespoon white sugar, shaking the dish to evenly coat the bottom and sides.
3. 3 Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.
4. 4 Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
5. 5 Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

Nutrition per serving