We're lucky around here… quite a few VPR staffers are terrific cooks. Fabulous smells often emanate from our kitchenette, and we do a lot of recipe swapping and taste testing! We love to cook for one another, and we'll use this page to showcase some of our favorite recipes, as well as the stories and traditions behind them.
"Here is my mother's recipe for sweet potato soufflé. She made it on Thanksgiving and Christmas, and it has now become an essential part of my family holiday meals. Don't be scared off by the soufflé part. It's easy to make and foolproof —it has never failed me. Guests at our holiday table always ask for the recipe."
2 lbs. sweet potatoes
1 cup brown sugar
juice of ½ orange
4 eggs, separated
1 tsp vanilla
Peel and cut up sweet potatoes. Boil until soft, but not overdone. Mash potatoes in food processor or electric mixer. Add brown sugar and orange juice. Beat the egg yolks and add vanilla, and add mixture to potatoes. In a separate bowl, beat the egg whites to soft peaks.
When you are ready to bake the soufflé, fold in the beaten egg whites. Put the soufflé dish in a larger casserole dish with about an inch of water. Bake about 30 minutes at 350 degrees. It's done when a knife comes out clean when put in the center.
tags: sweet, potato, souffle, soufflé, sweet potato