I made this recipe and it was heavenly!!! But being in french culinary school I knew I might be able to make this a little more flavorful! So I used fresh baked sweet potatoes, and since they can be stringy I put about 3/4 of this mixture into the blender, this made the texture incredible creamy! Also another amazing thing to do is cream together the sugar and egg yolks, until ribbons form that melt back into the mixture, this is how . Also To make this especially fluffy, add the egg whites to a electric mixer and mix just until stiff peaks form ( fold this into the sweet potato mixture very last and don't over mix it!) This dish NEEDS salt (to taste) to bring out the natural sweet flavor of the potatoes. Also for acid I added the juice from a quarter of a lemon, and a couple table spoons of Gran Mariner.!!!
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I made this recipe and it was heavenly!!! But being in french culinary school I knew I might...