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Sweet Potato Souffle

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.

Everyday Food, October 2007 http://www.marthastewart.com/316832/sweet-potato-souffle
3.65278
Rated
73.0556100(72)72
  • Prep Time 15 minutes
  • Total Time 1 hour
  • Yield Serves 4

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 (http://www.marthastewart.com/261285/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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