The bird preoccupation (smoked or deep-fried? breast up or down?) has left your Thanksgiving sides in a state of neglect. Bring the veggies to center stage with this decadent sweet potato souffle, passed down from Nana DailyCandy and enhanced with her secret ingredient for pretty much everything: bourbon. Go wild, turkeys.
Bourbon Sweet Potato Souffle
Serves six to eight
1 c. white sugar
1 stick salted butter, softened
6-8 lg. sweet potatoes (not yams)
1 tsp. vanilla
½ c. bourbon
1 c. walnuts, chopped
1 tsp. butter
1. Preheat oven to 350°.
1. In a medium bowl, beat together sugar and butter until smooth.
2. Peel sweet potatoes, then boil until soft, about 20 minutes (test with fork). Cube and set aside in a large round casserole dish to cool.
3. When the potatoes are cool, separate the eggs and add the yolks to potatoes (save the egg whites). Blend with a hand mixer until smooth, then add sugar and butter mixture until thoroughly blended.
4. Stir in vanilla and bourbon with spoon.
5. In a separate bowl, beat egg whites with hand mixer until stiff.
6. Gently fold whites into potato mixture; do not mix.
7. Bake for 30 minutes. To prevent souffle from falling, do not open oven door while cooking. While souffle bakes, lightly toast walnuts in remaining butter.
8. Once it is cool, top with buttered walnuts.