To think, I could have been actually enjoying sweet potatoes all these years. Really, really good. The pictures look more like mashed sweet potatoes than the actual souffle I made. My only guess is others aren't getting it mixed up enough. If it's too thick, it won't rise. I just threw everything into my Ninja and blended it into a thick liquid, poured it into the casserole dish, and cooked as directed. It rose up very nicely like a souffle should, and was still moist when you break into it. I do suggest cutting the sugar down to 1/2 cup (1/4 white, 1/4 brown). At that, it's still almost desert grade sweet. I also left out the cloves because I didn't want it to taste like pumpkin pie. Personally, I feel like boiling potatoes makes them too mushy, so I peeled and cubed the potatoes and nuked in the casserole dish (covered) to soften.
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To think, I could have been actually enjoying sweet potatoes all these years. Really, really...
