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| Sweet Potato soufflé with Sweet Jack Daniels Cream Swirl |
| 1 #10 can Sweet Potato 1 ea Yellow onion, minced 1/2 Lb Butter 1/2 Lb Brown Sugar 1 tbs Cinnamon, ground 1 tbs Nutmeg, ground 2 oz Lemon Juice 12 ea Eggs 4 oz O.J. Pan Spray or butter / oil for greasing the pan |
| Sautee onion in thick bottomed pot large enough to hold all ingredients (2-3 gal) with butter until translucent but not browned. Add all other ingredients except sweet potato and eggs. Let simmer until sugar is dissolved and all the flavors are "married". Remove from heat. Add the sweet potatoes and eggs and blend well. Grease heat proof serving pan, and pour the content in to it. Do not over fill (allow at least 1/2" of edge). |
| 1 quart Heavy Cream 1 cup Jack Daniels 1 cup Sugar 4 oz Corn Starch |
| Dissolve the corn starch with 1/4 of the cream in a cup or bowl and reserve for later. Heat the remainder of the cream , Jack Daniels and the sugar until it start boiling. Taste it. the flavor should be very pleasant now. if necessary, adjust sugar and / or jack Daniels ratio. Reduce the heat, and stir in the cream and corn starch mix until thick. It should be almost as thick as the sweet potato mix. If it is too thin, dissolve more corn starch in some water and stir in until perfect thickness. If it is too thick, add more cream and / or Jack Daniels. |
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| Jack Daniels Cream |
| soufflé |
| Now pour the J.D. Cream across the heat proof pan with sweet potato soufflé and make swirls with a rubber spatula or similar. Bake in 350 degree oven for about 40 minutes (depending on height in pan) or until set and approximately 160 degrees internal temperature. ENJOY! |
| Final instructions |