 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Tasty substitute for sweet potato pie. Rich, light, sweet souffle. Great for holidays. Ingredients:
2 pounds carrots, peeled and cut into chunks |
6 eggs |
1 cup butter, melted |
2/3 cup white sugar |
6 tablespoons matzo meal |
2 teaspoons vanilla extract |
1 pinch ground cinnamon |
1 cup chopped walnuts |
6 tablespoons brown sugar |
1/4 cup butter, melted |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
2. Place carrots and eggs into a food processor and pulse several times to chop carrots; process until finely ground, about 2 minutes. Add 1 cup melted butter, white sugar, matzo meal, vanilla extract, and cinnamon to carrot mixture and process until liquified, 2 to 3 more minutes. Pour carrot mixture into prepared baking dish.
3. Bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.
4. Mix walnuts, brown sugar, and 1/4 cup melted butter in a bowl. Spread walnut mixture over carrot souffle, return to oven, and bake until topping is bubbling, 5 to 10 more minutes.
|
|