Holiday Carrot Souffle

Tasty substitute for sweet potato pie. Rich, light, sweet souffle. Great for holidays.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.

Step: 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.

Step: 3

Bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.

Step: 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.

Per Serving: 578 calories; protein 8.9g; carbohydrates 45.1g; fat 42.4g; cholesterol 215.8mg; sodium 338.8mg.

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