by Kat Robinson
S. Hawkins of Marble Falls sent in a great souffle to try out, a great Lenten dish that doesn't require the use of any cow product at all. Now, I'm not the greatest souffle maker, but this Shmoo and Sweet Potato Souffle seems just like the sort of thing I could manage. Can't wait to try it out when my supplies arrive. Recipe on the jump.
UPDATE: Shmoon are hard to come by these days. In fact, it takes a little hunting around.
Shmoo and Sweet Potato Souffle
2 lbs sweet potatoes, baked and mashed
1 ½ cups sugar
2 medium shmoon
2 shmoo eggs
6 tablespons shmoo butter, room temperature
1 cup shmoo milk
½ teaspoon nutmeg
½ teaspoon cinnamon
6 tablespoons shmoo butter
½ cup chopped pecans or walnuts
½ cup brown sugar
1 small fresh white shmoo, deflected
½ cup shmoo whipping cream
Combine first set of ingredients with electric mixer. Pour into 6 individual ramekins. Bake 25-35 minutes at 300 degrees in a water bath until almost firm. Melt together butter and brown sugar and top souffle with mixture and nuts 15 minutes before end of baking time. Whip together fresh shmoo and whipping cream until large peaks form. Top souffle with cream before serving.