Thursday, September 28, 2017

Sweet Potato Bourbon Souffle with Marshmallows (1935)

"Bake enough sweet potatoes to make a casserole 3/4 full.  After baked, cool, and remove pulp from potatoes. Put into bowl to beat. Add:
  • 3 eggs
  • 1/2 cup sugar, brown or white
  • 1/2 stick of butter 1/4 cup)
  • 1/2 cup Bourbon
  • 1/2 cup raisins (optional)
  • 1/2 cup pecans. chopped
  • 1 tspn vanilla
"Beat this mixture well, and pour into casserole. Should be thicker than pancake batter. Cover the top with marshmallows, and bake in oven at 350 degrees until fully heated and marshmallows lightly browned. 

"My grandmother always served this when the minister came for Sunday dinner, because she knew it was his favorite dish. She never had the heart to tell him the ingredients."

(Origin - "Cookery Now and Then - 1776 to 1976" by the Daughters of the American Revolution, Sacramento chapter, 1976.  Recipe was by Peggy Daniell.)

More "Lost" Boozy Desserts
Kentucky Bourbon Fudge Cake (1983)
Pink Squirrel Pie with Liqueurs (1977)

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