Sweet Potato Souffle

Sweet Potato Pudding with Watermelon Fig Sauce

This recipe has been provided to AEB as is by the National Watermelon Promotion Board

Watermelon

Yield: 6 servings

Ingredients

  • 6 medium sweet potatoes
  • 1/2 cup butter, room temp.
  • 1/2 cup cream, room temp.
  • 1/2 teaspoon allspice
  • 1 cup brown sugar
  • 1/4 cup maple syrup
  • 4 eggs
  • 2 cups chopped watermelon flesh
  • 1 cup diced figs
  • Juice from one lime

Directions

  1. Bake the sweet potatoes in a pre heated 325 degree oven until soft. Remove from oven and while still hot, carefully scoop the sweet potato flesh into a heatproof mixing bowl and blend with the butter, cream, allspice, sugar and maple syrup until smooth. Blend in the eggs one at a time. Place the pudding in a baking dish and bake in pre-heated 325 degree oven until golden brown and puffy; about 35 minutes. Toss together the watermelon, figs and lime juice and serve with pudding.

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