Sweet Potato Souffle

Name: Sweet Potato Souffle
Prep time: 15 min
Total time: 60 min
Ingredients: 1 tablespoon butter, plus more for souffle dish; Sugar, for souffle dish; 2 tablespoons all-purpose flour; 0.5 cup whole milk; 1 cup Mashed Sweet Potatoes; 3 large eggs, room temperature, separated; 0.333 cup pure maple syrup; 0.5 teaspoon ground nutmeg; Salt; Whipped cream, (optional)

3.6

(168)

2 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

1 hrs

Servings:

4

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

Ingredients

1 tablespoon butter, plus more for souffle dish
Sugar, for souffle dish
2 tablespoons all-purpose flour
½ cup whole milk
1 cup Mashed Sweet Potatoes
3 large eggs, room temperature, separated
⅓ cup pure maple syrup
½ teaspoon ground nutmeg
Salt
Whipped cream, (optional)

Directions

Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.
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.
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 intoprepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.