), The Spruce Eats uses cookies to provide you with a great user experience. Savory Sweet Potato Soufflé Light and airy, sweet potato soufflé is an elegant way to prepare the versatile spud. First, assemble the souffle and make sure it’s not warm. Thaw overnight before heating up in the oven or the microwave. 3-4 pounds sweet potatoes  (peeled and cubed), 1 stick (1/2 cup) unsalted butter  (melted + 3 tablespoons), 1/2 cup self-rising flour  (or better self rising cake flour), 1/4 cup white sugar  (or light brown sugar). Seasoned with thyme, onions, and garlic, as well as a generous handful of Gruyere, this soufflé is an unexpected twist on traditional, sugared sweet potato recipes. Transfer the mixture to the prepared baking dish. Watch closely to not burn them. Remove from the heat and stir in the Gruyere cheese. Set aside. Make sure everything is set for the serving before it is removed from the oven. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Whisk in sweet-potato puree, then egg yolks, one at a time. Serve immediately or cool and refrigerate for later. Which European country will inspire your culinary journey tonight? Butter or spray with baking spray a 9x13 inch casserole or baking dish. Your email address will not be published. Share it with your friends and family! This savory-sweet potato soufflé recipe is a lovely choice for a delicious, elegant side dish and so easy to make. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender. The soufflé should be served immediately, it will not keep beyond a few minutes out of the oven. Smooth the top. Also, individual servings or leftovers can be added to freezer-safe ziplock bags. Beat the egg whites on high speed until stiff peaks form. Again, take care not to rush this part. Brush the inside of a large soufflé or deep casserole dish with 1 1/2 tablespoons of softened butter. In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. All rights reserved. Whisk well to combine, a hand mixer can be used as well. Stir 1/3 of the egg whites into the sweet potatoes, and then fold the remaining egg whites into the mixture. In a large saucepan over medium heat, sauté the onions and garlic in the remaining butter until they turn translucent and tender. Seasoned with thyme, onions, and garlic, as well as a generous handful of Gruyere, this soufflé is an unexpected twist on traditional, sugared sweet potato recipes. Savory Sweet Potato Souffle Cooking Tips: You’ll need a food processor for this recipe. Add the milk to the flour and cook, still whisking constantly, for about 4 minutes, until the mixture thickens. Freeze for up to 3 months for best results. … Cover with water and sprinkle some salt, bring to a boil. In the meantime, add the cubed potatoes to a dutch oven or large sauce pan. This savory-sweet potato soufflé recipe is a lovely choice for a delicious, elegant side dish and so easy to make. Step 3 In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. By using The Spruce Eats, you accept our, Individual French Chocolate Soufflé Desserts. Add the flour and salt to the tender onions and garlic. Add 1 cup of pecans to a baking sheet and roast for a few minutes. Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven. Everyone seems to worry about making a souffle, but they are not as difficult as you would imagine. Add the sweet potato puree, dried thyme, and black pepper and continue cooking over medium heat for 1 minute. Sprinkle the buttered surface evenly with Parmesan cheese and set aside the dish. Savory Sweet Potato Soufflé. Take care to make sure the onions do not burn. Whisk 1/2 cup of the hot sweet potato mixture carefully into the egg yolks, and then add the egg yolk mixture back into the hot sweet potatoes, stirring to completely incorporate. Stir and set aside. Add 1 cup of pecans to a baking sheet and roast for a few minutes. This part of the recipe is important to the success of the souffle, so do not rush it. Whisk 1/4 of whites into cheese mixture. Since this dish is intended to be served family style, I make it in my mother’s floral 1 1/2-quart soufflé dish. Combine the sugar and cinnamon in a small bowl. ; I bake the souffle … Lay a sheet of plastic wrap or aluminum foil directly on top of the souffle in the dish, then wrap tightly and in many layers over the top rim and around the baking dish or the container. Remove from oven, cool and roughly chop. Like this recipe? Add the mixture to the mashed sweet potatoes and stir until well combined. Get our cookbook, free, when you sign up for our newsletter. 1 1/2 tablespoons plus 2 tablespoons softened butter, divided. Although many soufflé recipes embrace the sweet potato as a dessert, a savory spin embraces the sweetness while the subtle spices and silky texture make it a winning companion for meat or poultry dishes. Whisk in sweet-potato puree, then egg yolks, one at a time. Cook the flour, whisking constantly, for 30 seconds. After that, lay a sheet of plastic wrap or aluminum foil directly on top of the souffle in the dish, then wrap tightly and in many layers over the top rim and around the baking dish or the container. I recommend this 14-cup Cuisinart, which is a total workhorse (it’s the model I feature in my book, The Food Processor Family Cookbook!). In a medium bowl combine: melted butter, brown sugar, beaten eggs, cream, vanilla, salt and flour. Drain cooked sweet potatoes, mash until very smooth and set aside to cool off a bit. Skip the pecan and cinnamon sugar topping, those can be added right before baking. Watch closely to not burn them. Spoon the finished mixture into the prepared dish and bake for 30 minutes, until the sweet potato soufflé is puffed up and cooked through. A hand mixer can be used for this as well. Using a …

Best Big Red Cake, Excitebike: World Rally, Matthew 5:4 Nkjv, Birth Trauma Psychology, Fire Roasted Vs Sun Dried Tomatoes, "sennheiser Mke Essential" Review,