How to make it

  • Preheat oven to 375-degrees F.
  • Grease a 2-quart souffle dish.
  • Combine potatoes and butter in a medium bowl; beat until butter melts.
  • Stir in 2 Tablespoons sugar, Chenin Blanc, whipping cream, cinnamon, salt and pepper, mixing well.
  • With electric mixer, beat egg whites in a large bowl until stiff peaks form.
  • Wash beaters.
  • With electric mixer, in another bowl, beat egg yolks until thick and lemon colored; pour into potato mixture.
  • Fold potato mixture into egg whites.
  • Spoon mixture into souffle dish; sprinkle with remaining sugar and pecans.
  • Bake for 55 minutes or until puffed and set.
  • Serve immediately.

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Reviews & Comments 2

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  • lbrooks26 8 years ago
    I am making a pork roast this weekend and this recipe sounds perfect as an accompaniment. Thanks. Lorraine
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  • trigger 10 years ago
    This will be a challenge for me.

    Sounds good.

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