Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Individual Sweet Potato and Apple Souffles 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Ellie Miller Servings: 6 These airy spiced souffles are reminiscent of sweet potato pie -- with fewer calories. Ingredients 1 large sweet potato (about 10 ounces), peeled and cut into 2-inch chunks 1 medium apple (about 8 ounces), such as Granny Smith, peeled and cut into 2-inch chunks ⅛ teaspoon salt ½ teaspoon ground allspice 3 tablespoons granulated sugar 1 large egg yolk, plus 4 large egg whites 2 tablespoons all-purpose flour 1 teaspoon confectioners' sugar Directions Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place sweet potato on sheet, and cover with foil. Bake 20 minutes. Add apple. Cover; bake until tender, about 20 minutes. Remove from oven; uncover, and transfer to a wire rack. Let cool completely, about 15 minutes. Leave oven on. Transfer sweet potato and apple to a food processor. Add salt, allspice, and 1 tablespoon granulated sugar; puree. Pulse in 1 to 2 tablespoons water, if needed, to achieve a smooth consistency. Pass through a medium sieve into a medium bowl. Stir in egg yolk and flour; set aside. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar, beating until stiff, glossy peaks form. (Do not overbeat.) Whisk one-third of the egg white mixture into the sweet potato mixture. Using a rubber spatula, gently fold in remaining egg white mixture. Divide among six 6-ounce ramekins. Place on a rimmed baking sheet. Bake until puffed and cooked through, about 14 minutes. Sprinkle with confectioners' sugar, and serve immediately. Rate it Print