Candied Sweet Potato Soufflé

Remember the candied yams I made for Thanksgiving 2010, using puréed sweet potato instead of solid sweet potato pieces? Right, so I made that again, but on purpose this time, with a different recipe. It’s not a pretty dish once plated, but it sure hits the spot. There’s no point in saying much about it, it’s pretty self-explanatory, so here’s the recipe I adapted from The Kitchn; it makes about 6 to 8 servings as a side. I served it with lemon quinoa galettes.

2 15-oz cans sweet potato purée (or make your own purée by roasting sweet potatoes at 400 °F for one hours, then mashing them)
¼ cup maple syrup (or to taste)
2 Tbsp margarine
2 Tbsp lactose-free whole milk
2 eggs
pinch of cinnamon
pinch of salt
Marshmallows (store-bought or home-made)
bacon crumbles, for garnish (optional)
praline crumbles, for garnish (optional)
snipped chives, for garnish (optional)

Preheat oven to 350 °F.

In a stand mixer, combine sweet potato purée and maple syrup (adjusting to personal taste and for the sweetness of the potatoes; keep in mind that marshmallows are very sweet, too.) margarine, milk, eggs, cinnamon, and salt until well combined. Pour mixture into a 10-inch cast iron skillet or an 8-inch square baking pan. Bake for 30 minutes.

Remove casserole from the oven and increase heat to BROIL. Top the casserole with marshmallows. Cook, WATCHING CAREFULLY, until the marshmallows just begin to melt and brown, about 1 - 2 minutes (mine took 2 minutes, but it was a matter of 30 seconds for them to go from barely blonde to perfectly browned).