S is for Scintillating, Special, Satisfying Sweet Potato Mousseline

Sweet Potato Mousseline

 4 medium sweet potatoes                                           1 egg, well beaten

½ t grated nutmeg                                                       ¼ C cream

Dash of ground cloves                                                1 T grated orange rind

¾ t salt                                                                        ½ t grated lemon rind

¼ C sugar                                                                    2 T light brown sugar

1 T butter

Cook unpeeled sweet potatoes in boiling water to cover for about 20-30 minutes, until they are tender. Slip off the skins and mash until smooth. Add the butter and remainder of ingredients except the brown sugar and beat until fluffy.

Turn the mixture into a buttered casserole. Melt 1 T butter and brush on top. Sprinkle with brown sugar and bake at 230°C (450°F) for 35 minutes, or until browned.

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There must be a brazillion ways to prepare sweet taters; all of them good! I only recently discovered this recipe and was instantly mad about it. I haven’t been able to learn the history of this deliciously tempting dish, but I’m willing to bet it has roots in New Orleans. Any readers know its history? Tell me a tale!

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