Fat and cholesterol free, sweet potatoes are a root vegetable that you should include on your fruit and vegetable favorites list. They can be roasted, fried and boiled, just like a potato, but their dietary benefits outweigh those of their potato cousin.
In South Africa, the sweet potato has an orange skin with a white interior so I was surprised to discover a new variety being sold at Woolworths called the Beaufort Sweet Potato.
It reminded me of my Christmas dinners in Canada where the fleshy baked orange root would be transformed into a delectable smooth soufflé worth fighting for seconds!
I was so excited to find this orange variety that I decided to resurrect my Thanksgiving/Christmas recipe for a Sunday night dinner with friends and family.
I originally found this recipe in Susan Branch’s cookbook many years ago. Since my first attempt to create this side-dish, I have played with quantities and flavors but have always returned to the original recipe. Why play with perfection.
- 4 cups sweet potatoes, baked and mashed
- 250 gm (8 oz). cream cheese, softened
- ½ cup unsalted butter, softened
- 2 eggs, beaten
- ¼ cup brown sugar
- 2 1/2 tablespoons. dry sherry
- 1/4tsp. salt
- pinch nutmeg
- Preheat oven to 175C (350F).
- With electric mixer, not food processor, whip all ingredients, except nutmeg, until light and fluffy
- Pour into prepared buttered casserole.
- Grate fresh nutmeg over the top.
- Bake in pre-heated oven for 45 minutes till golden and puffed