Sweet Potato Soufflé
Sweet Potato can be one of the most delicate dishes made, if you make it correctly. This one right here just happened to be perfect. The soufflé itself was smooth and creamy and the pecan topping gave it the perfect crunch. To me, sweet potatoes are the best tasting potatoes. Especially when they are put into a pie or soufflé.
The ingredients used in Sweet Potato Soufflé are of course sweet potatoes but there are also other ingredients that pull it all together. There's also milk, butter, vanilla extract, eggs, and sugar. And the pecan topping has pecans, brown sugar, flour and butter as well. Not all of them, but a few of these ingredients came from the Columbian exchange. The sweet potatoes and vanilla beans came from the Americas and were transported to Europe while the cows and sugarcane were transported to the Americas from Europe. The cows were used to make milk and butter while the vanilla beans were used vanilla extract and the sugarcane is used to make white sugar. Without the Columbian exchange, one of my home favorite dishes would have never been.
My mom makes Sweet Potato Soufflé quite often but I have to say this has been some of the best that I've ever had. My hat went off and still goes off to the chef. This Sweet Potato Soufflé gets the five-star stamp of approval from me. Sorry mom! Nothing personal.
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