Ultimate Sweet Potato Soufflé - Featured Recipe - CookingDistrict.com
Featured Recipes

Ultimate Sweet Potato Soufflé

Categories: Side Plates, Vegetables
Portions:
6-8
Step 1
1 1/2 lb • Sweet potatoes
1 tbsp • Vegetable oil
3/4 tsp • Salt
1/2 tsp • Freshly ground black pepper
Preheat the oven to 350° F.

Rub the potato(es) with the oil, season with salt and pepper, and set on a baking sheet. Roast in the oven for 1 to 1½ hours or until soft. Remove from the oven and set aside.
Step 2
8 tbsp • Unsalted butter
2 tbsp • Light brown sugar
1/4 cup • All-purpose flour
1 1/2 cup • Whole milk
5 • Egg yolks
6 • Egg whites
1/4 tsp • Cream of tartar
Increase the oven to 425° F.

Melt half the butter in a small skillet set over medium high heat. Season with ½ teaspoon salt and ¼ teaspoon of the pepper. Cook for one minute until the butter is foamy and lightly browned. Remove from the heat and stir in the brown sugar.

Peel the potatoes and measure out 1 cup of roasted potato. Transfer to a food processor or blender and process on high. Drizzle in the brown butter sugar mixture and process until smooth, about 1 minute.

Melt the remaining butter in a small pot set over medium heat. Whisk in the flour and cook for 2 to 3 minutes, until light brown in color. Add ¼ teaspoon salt and ¼ teaspoon pepper, then whisk in the milk, stirring as necessary and cooking until thickened, about 3 minutes. Remove from the heat and transfer to a large bowl. Whisk in the yolks, one a time, until incorporated. Whisk in the sweet potato mixture.

This base can be set aside at room temperature until ready to bake the soufflé. (You may cover and refrigerate this mixture if you want to do this in advance, but will need to bring it to room temperature before proceeding.)

Wrap aluminum foil so that it comes about three inches above the rim of a 7-cup soufflé dish. Grease the inside of the dish and aluminum foil with nonstick cooking spray. Set it onto a rimmed baking sheet for easier handling.

Whip the egg whites on low with a hand held electric mixer until foamy. Add a pinch of salt and the

cream of tartar. Whip on high until stiff peaks form.

Gently fold about 1/3 of the beaten whites into the sweet potato mixture until uniform. Repeat with the remaining egg whites. Transfer the mixture to the prepared soufflé dish and place in the oven.

Reduce the heat to 375° F and bake until the soufflé has risen 2 to 3 inches above the top of the soufflé dish and is nicely browned, about 1 hour. Remove from the oven and allow soufflé to sit no longer than 5 minutes before serving.

To serve, plunge two large serving spoons back to back in the middle of the soufflé – this will help prevent the soufflé from falling. Serve immediately.

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved. (EMERIL’S TABLE on HALLMARK CHANNEL, HOLIDAY COOKING FOR A CROWD, premiering Wednesday, March 14 at 12:00pm ET/CT)
Notes

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