Gourmet Sweet Potato Souffle
3 1/2 pounds sweet potatoes, peeled and diced
1 tablespoon white sugar
1/2 cup butter, melted
3/4 cup white sugar
1 cup heavy cream
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon salt
1Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside.
2Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.
3Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish.
4Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
5Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.