How to Make Sweet Potato Souffle
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (13)
- 14 oz sweet potatoes sliced
- 3 large egg yolks
- 3 large egg whites
- 0.5 oz pecans chopped or whole
- 1/4 cup all-purpose flour
- 1/4 tsp low-sodium baking powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp all-spice seasoning
- 1/4 tsp vanilla extract
- 2 tbsp brown sugar unpacked
- 1 tbsp unsalted butter
- 1 tsp confectioner sugar (powder sugar, icing)
INSTRUCTIONS
Prep:
Peel and slice the sweet potatoes: peel and cut 14 oz into 1/2” thick slices.
Crack 3 large eggs and separate the yolks.
Chop 0.5 oz pecans (optional).
Cook:
Steam the sweet potatoes: Steam 14 oz sliced sweet potatoes for 15 minutes.
Blend the sweet potatoes: Blend the steamed sweet potato into a fine purée.
Season the mixture: Whisk the purée with 3 large egg yolks, 1/4 cup all-purpose flour, 1/4 tsp baking powder, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all-spice seasoning, 2 tbsp brown sugar and 1/4 tsp vanilla extract. Set aside.
Butter and flour the ramekins: Butter the inside of 4 ramekins. Dust the inside with some flour so that the dessert will have a crunchy outer layer once baked.
Whip the egg whites: In a bowl, beat 3 large egg whites with an electric mixer (or by hand) until stiff peaks form.
Fold the egg whites into the sweet potato mixture: Fold half of the egg whites in with the sweet potato mixture to lighten its density. Then, fold in the remaining egg whites, in this manner: use a spatula to lift the mixture up from the bottom, and turn it over so they combine; repeat until the mixture is relatively smooth. Don’t whisk.
Add the mixture to the ramekins and bake: Divide the mixture into the prepared ramekins. Place the ramekins on the middle rack, and bake for 12 minutes at 450 Fahrenheit.
Garnish and serve: Add 1 tsp confectioners’ sugar to a fine sieve, and use it to dust the top of each ramekin. About 3 taps are enough. Decorate each ramekin with pecans, whole or chopped. Enjoy.
