Somehow I have managed to pull together the makings of a Thanksgiving dinner, spreading out my tasks over a number of days. Today it was deviled eggs, and now that they're done, I look forward to putting up my feet, throwing back a couple of much-needed pills, and knitting a lacy square.
I've been steering clear of political discourse these past few days, but I do read the news. Based on several articles I've seen, I sincerely hope that Hillary Clinton requests a recount. And that's all I'm going to say about that; I'm no good to anybody if my head explodes before I get those Cornish hens into the oven.
Here's a recipe I cobbled together yesterday, starting with my mother's much-loved sweet potato pie - which isn't pie at all. Which is, I suppose, okay since my version is not really a soufflé. But it is good.
Sweet Potato Soufflé
2 - 29 oz. cans Bruce's Yams
2 eggs, separated
1 - 8 oz can crushed pineapple
1 - 15 oz. can S&W Sweet Memory Peaches chunks in light syrup with cinnamon and brown sugar
1 tablespoon Apricot brandy or Peach schnapps
1 stick of butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Drain the yams, pineapple and peaches, reserving the syrups. Reduce the syrups over medium-high heat until just 2/3 of a cup remains. After the syrups have reduced by half, add the apricot brandy and continue until you have the 2/3 cup. Stir in the cinnamon, ginger, and salt. Take off the heat, add the butter and set aside so that the butter melts and the mixture cools.
Beat the egg whites until stiff peaks can be formed. Gently fold the egg whites into the yams. Spoon 2/3 of the mixture into a 2 quart glass soufflé dish.
Bake in a preheated 350 degree oven for 1 hour.