SOUFFLÉ DE BATATA DOCE (SWEET POTATO SOUFFLÉ)

 

The Portuguese carried this crop from South America to other parts of the world, including Africa and Asia. In São Tomé and Príncipe this new crop, first introduced as a staple of plantation workers’ diet, because of its versatility and very appealing taste, soon became a favourite among people of all social strata. This recipe for sweet potato soufflé was given to me by the mother of Alda Espirito Santo, São Tomé’s premier poet. It is served as a side dish with beef, pork, or poultry.

 

2 pounds sweet potatoes

2 eggs, separated

1 teaspoon salt

¼ teaspoon pepper

1 tablespoon sugar

 

Place the potatoes in water to cover and cook about 20 minutes until done. Heat oven to 350°F. Remove from the water and let cool. Peel potatoes and place in a large bowl. Mash potatoes with a potato masher and add the egg yolks; mix well. Add the salt, pepper, and sugar. Beat the whites into peaks and fold into the batter. Butter an ovenproof casserole and place the batter in the casserole. Bake for 25 to 30 minutes.

Cool to room temperature and serve with roasted meats.

 

Serves 4

 

country : São Tomé and Príncipe

course : vegetable dish

 

source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton