No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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: 15 mins
    total time: 1 hour
  • servings: 4
Photography: José Manuel Picayo Rivera

advertisement

advertisement

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 Recipe
  • 3 large eggs, room temperature, separated
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground nutmeg
  • Salt
  • Whipped cream, (optional)

Directions

  1. Step 1

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

  2. Step 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. Step 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.

Source
Everyday Food, October 2007

advertisement

advertisement

Reviews (1)

  • 21 Dec, 2007

    I am allergic to maple, is there any alternative to the syrup?