Sweet Potato Souffle

Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep.

  • Prep:
  • Total Time:
  • Servings: 4
Sweet Potato Souffle

Photography: José Manuel Picayo Rivera

Source: Everyday Food, October 2007

Ingredients

  • 1 tablespoon butter, plus more for souffle dish
  • Sugar, for souffle dish
  • 2 tablespoons all-purpose flour
  • 1/2 cup whole milk
  • 1 cup Mashed Sweet Potatoes
  • 3 large eggs, room temperature, separated
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground nutmeg
  • Salt
  • Whipped cream, (optional)

Directions

  1. Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.

  2. In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg, and set aside.

  3. Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture into prepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.

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