Sweet Potato Souffle

To start with, let’s agree to avoid the whole Yams versus Sweet potato debate and stipulate that you can use both for this recipe. So, a souffle is a baked, egg-based dish that requires a small amount of precision and lots of luck, which can be substituted with a high-end French wine….I’m just saying. The main difference between an sweet potato souffle versus casserole is that the souffle has a lighter texture and is more fluffy, which may be just what your dinner needs to counter all the other more dense offerings.

Ingredients

  • For Souffle
    • 4 Sweet potatoes
    • 4 Egg Whites
    • 2 TBL Brown sugar
    • 1 tsp Cinnamon
    • 1 tsp Vanilla extract
    • 1 tsp Kosher salt
  • Topping
    • 0.25 cup Pecans – finely chopped
    • 0.25 cup Brown sugar
    • 2 TBL flour
    • 2 TBL Butter – melted
    • 0.25 tsp Kosher salt

Process

  1. Mise en Place – Measure and prepare your ingredients prior to starting.
  2. Prepare Sweet Potatoes
    1. Preheat oven to 400F.
    2. Using a fork, poke holes around each sweet potato and place on lined baking sheet.
    3. Bake for 50 mins, remove from oven and allow to completely cool.
    4. Peel skin off the potatoes and either proceed with oven on or store in airtight container until ready to use.
  3. Prepare Souffle
    1. Combine potatoes, sugar, cinnamon, vanilla, and salt in a food processor, and process until smooth.
    2. Add egg whites and process until well mixed.
    3. Place souffle in a buttered ramekin with high walls.
  4. Prepare Topping
    • Mix all the topping ingredients together in a bowl.
    • Place on top of souffle. . .should be more complicated to be interesting, but it’s not.
  5. Bake Souffle
    • Preheat oven to 400 F.
    • Bake souffle for 40 mins (45 mins of using cold batter), or until firmly set and puffy.
    • Let souffle rest a few minutes before serving.
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