Ingredients:
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1 3/4 lb sweet potatoes
1 large grapefruit
3 tblsp unsalted butter
1/3 cup (firmly packed) light brown sugar
Instructions:
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Preheat oven to 375F. Put the potatoes, unpeeled, in a large saucepan
and cover with water. With a swivel-bladed vegetable peeler, peel the
yellow zest from the grapefruit and put it in with the potatoes. Bring
to a boil, reduce the heat and simmer until the sweet potatoes are just
fork-tender, about 20 minutes.
Meanwhile, with a long-pronged fork or tongs, dip the grapefruit into
the boiling potato water and blanch, turning constantly, for 30 seconds.
Rinse the grapefruit briefly under cold running water to cool and peel
off the white pith. Section the grapefruit and peel off the membranes
over a bowl to catch the juice. Reserve all the juice and pulp; discard
any seeds.
When the sweet potatoes are done, drain and let cool; discard the
grapefruit zest. Peel the potatoes and put them into a food processor
along with the grapefruit pulp and juice, the butter, brown sugar and
salt. Puree until smooth. Add the eggs and mix to blend.
Pour the sweet potato mixture into a well-buttered, 6-cup souffle dish.
Place in a pan of hot water and bake for 45 minutes, or until the center
is set.
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