Sweet Potato Souffle from Great Dinners From Life, 1969

Sweet Potato Souffle
from Great Dinners From Life

(and I quote)
Don't expect this dish to be light as a dessert souffle. It won't blow up that much, so you needn't worry that you've done something wrong. The flavor is not as sweet as you might expect it to be either. In fact, it's on the spicy side.

3 one lb. 2 oz. cans of sweet potatoes or four pounds, cooked
1/2 C butter, melted
6 eggs
3/4 C sugar
1/2 C milk
1 T fresly grated lemon rind (n.b. I always use dried, it lasts for years)
1 t ground ginger
1/2 t salt

Preheat oven to 325. Drain sweet potatoes or peel fresh ones. Mash potatoes, then beat, using low speed of electric mixer to make them as lump-free as possible. Beat in melted butter. Separate eggs and add yolks to mixture. Beat until well blended. The longer you beat, the smoother the result. Add sugar, milk, lemon rind, ginger and salt. Beat egg whites separately until stiff but not dry. Fold into potato mixture. Turn into buttered two-quart souffle dish (I've never owned one, use what you have) or casserole. Bake for one hour. Serve immediately.

Note: I have this ready to go when the turkey comes out of the oven. By the time it rests and is carved, the souffle should be done. I test with the blade of a thin-bladed knife. You don't want runny souffle. Sometimes it bakes a little longer as we begin with the other stuff. Men love this dish, btw.