(recipe from Libba Burns)
2 lbs. sweet potatoes
1 large grapefruit
3 tbsp. unsalted butter
1/3 cup light brown sugar
1/2 tsp. salt
2 eggs, well-beaten
Preheat oven to 375 degrees. Peel potatoes, cut into approx. 2-in. pieces and place in a large pot with enough water to cover.
Using a vegetable peeler, remove just the yellow zest from the grapefruit and place into pot with potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender; 20-40 minutes, depending on how many potatoes.
While potatoes are cooking, blanch peeled grapefruit in the boiling water for 30 seconds; rinse under cold water and then remove all of the white pith. Section the grapefruit and then, working over a large bowl, remove all of the membranes and seeds, reserving the grapefruit pulp and juice.
When potatoes are cooked, drain, discard grapefruit zest and set aside to cool. Place cooled potatoes, grapefruit pulp and juice, brown sugar, butter and salt into a food processor and puree until smooth. It may be necessary to work in batches, again depending on how many potatoes you are using. Add eggs and mix well to blend. Pour mixture into a well-buttered 6 to 8-cup soufflé dish; place dish into a Bain Marie* and bake for 45 minutes or until center is set.
*For Bain Marie, or water bath, place soufflé dish inside a larger pan (like a roasting pan) filled with a just enough water to come about halfway up side of soufflé dish. Move pan carefully in and out of oven to avoid burns and sloshing water into soufflé!
