Anderson Family Favorite

Sweet Potato Soufflé

• 1 1/2 pounds yams, peeled
• 1/8 tsp. hot pepper sauce
• 2/3 cup sour cream
• 1/2 cup brown sugar, firmly packed, divided
• 1/2 stick butter
• 1 tsp. lemon juice
• 3 Tbsp bourbon
• 5 egg whites
• 4 egg yokes
• 1 orange peel, freshly grated
• 1 1/2 tsp. coriander
• 1/2-1 cup chopped pecans
• 1 tsp. salt

1. Cook yams until tender. 
2. In blender, mixer, or food processor, process potatoes with sour cream, butter and bourbon. 
3. Add egg yolks, coriander, salt, hot pepper sauce, 1/4 cup brown sugar and lemon juice.  
4. In separate bowl, beat egg whites until stiff.  Gently fold into mixture. 
5. Sprinkle top with orange peel and perimeter with pecans and remaining brown sugar. 
6. Bake in 2 quart soufflé or other high-sided dish @ 400 degrees for 40-60 minutes or until firm to the touch.
7. Serves 6-8