Annie Wade’s Sweet Potato Soufflé


  • 3 cups sweet potatoes, mashed, cooked, peeled
  • ¼ cup brown sugar
  • 3 tablespoons butter
  • 4 eggs, beaten
  • ¼ cup light rum
  • ¼ teaspoon cinnamon

Preheat the oven to 350º.

Combine the mashed sweet potatoes with the rest of the ingredients. Beat well by hand or with an electric mixer. Fold into a buttered 2-quart baking dish.

Bake for 45 to 50 minutes or until a knife inserted into the center comes out clean and the top is firm and golden.

(Serves 6)

This special holiday side dish, was requested by a reader, and was one of the most popular dishes we demonstrated when we were on our book tour for Sundays at Moosewood Restaurant. It’s easy, simple, and lovely.