I got a lot of requests to share the Carrot Soufflé recipe from our holiday party, so here it is.  It’s a recipe from my sister-in-law’s Eugene Ballet friend.  I think it was originally her grandmother’s recipe from Alabama.

People often mistake it for sweet potatoes or yams… but it’s really the other orange root vegetable.

Ingredients

• 1 ½ lbs. Sliced carrots (or canned)
• ½ cup butter
• 3 large eggs
• ¼ cup flour
• 1 ½ tea spoon baking powder
• 1 ½ cup sugar
• ¼ tea spoon ground cinnamon

Directions

1. Steam (or boil) carrots until fork-tender (unless using canned)
2. Mix carrots and all other ingredients
3. Pour into 3 quart baking dish
4. Cook at 350 degrees for 1 hour or until set in the middle (usually until a skewer inserted comes out clean).