So, here is the plan for the week:
Meal #1: Cashew Chicken and Green Beans
Meal #2 (Valentine's Day): Jerk Chicken and Corn Fritter Casserole (I use chicken breasts instead of a whole chicken)
Dessert (still undecided): Oreo Dirt (for Little Bean) or Peanut, Caramel, and Chocolate Tart (for Daddy Bean)
Meal #3: Black Bean Burgers with Mango Salsa and Sweet Potato Fries
Meal #4: Red Lentil Soup with Grilled Cheese (sorry, link no longer exists)
Meal #5: Eggplant Parmigiana with Tossed Salad
And a few weeks ago I posted that I was making Sweet Potato Souffle on my menu plan and the recipe was requested. So here you go Audrey:
My mother has been making this at the holidays for years. It has been adapted, but I don't know the original source.
Sweet Potato Souffle
For the Souffle:
4 large yams (yes yams, not sweet potatoes...despite the name)
1 tsp. vanilla
1 tsp. cinnamon
1 c. milk
2 eggs (I think traditionally you are supposed to separate the eggs and whip up the whites to stiff peaks and fold it in to the rest of the batter, but I don't bother and it's great)
1/2 c. brown sugar
1/2 stick butter (softened)
For the topping:
1/2 c. brown sugar
1/4 c. flour
1/2 stick butter (chilled and cut into pieces)
1 c. pecans
zest of one orange
Note: If you are using a deeper casserole dish with a smaller surface area (such as the one pictured above), you will want to cut the topping in half - otherwise it is too much.
- Peel and cook potatoes until very tender. Add them to a stand mixer. Using the whip attachment, whip potatoes until smooth. Add remaining ingredients and whip until well incorporated. Place in desired dish.
- For the topping, I recommend using your hands, but you can also use a pastry cutter to work the butter into the dry ingredients. You should mix until there are a few small pieces of butter left but it is mostly incorporated. It will be very crumbly. Sprinkle on top of the yam mixture.
- Bake at 350 degrees for 30 minutes or until bubbly.