Ever watched a movie where the supporting actor or actress nearly out shined the main actor or actress?  This is what nearly happened when Kevin made this side to accompany the fresh roasted ham that I made for Thanksgiving.  I originally wanted a sweet potato casserole, but Kevin wanted something unique, and the result was uniquely delicious!  Though it is called a soufflé, it is not really a soufflé; it was a puree that was light and airy, smooth and silky, sweet without being tooth achingly so.  It changed the minds of even the most stubborn of carrot haters; we had family members whom abhor carrots went back for seconds and thirds!  One could say this was a game changer, sweet potato casserole, watch out!

Carrot Souffle

Ingredients

• 7 cups chopped carrot (about 2 pounds)
• 2/3 cup granulated sugar
• 1/4 cup fat-free sour cream
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten
• Cooking spray
• 1 teaspoon powdered sugar

Preparation

1. Preheat oven to 350°.
2. Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
3. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.