Best 4 Sweet Potato Souffles Recipes

SWEET POTATO SOUFFLES

Steps:

• Place sweet potatoes on a microwave-safe plate. Prick sweet potatoes with the tip of a knife. Microwave until very soft, about 10 minutes. Let cool briefly until safe to handle.
• Preheat the oven to 425 degrees F (220 degrees C).
• Halve sweet potatoes and scoop flesh out into a bowl.
• Separate egg whites and yolks into individual mixing bowls. Generously butter four 5-ounce ramekins.
• Transfer 1 cup mashed sweet potato to the bowl of egg yolks. Pour in milk. Season with salt and cayenne. Whisk until smooth, slowly at first and faster once mixture starts to come together.
• Add a pinch of salt to the egg whites. Beat with a clean whisk until peaks are well-defined but still soft. Transfer 1/2 of the egg whites to the sweet potato mixture. Fold in with a spatula somewhat gently until most of the white streaks disappear. Add the remaining egg whites and fold in very gently, turning the bowl and scraping the sides, until whites are mostly blended in; a few streaks should still be visible.
• Gently spoon sweet potato mixture into the ramekins.
• Bake in the preheated oven until fully inflated and browned, about 15 minutes. Garnish with sage. Unmold or serve in ramekins.

SAVORY SWEET-POTATO SOUFFLES

Steps:

• Preheat oven to 375°. Butter four 3/4-cup ramekins; set aside.
• In a medium saucepan, melt butter over medium-low heat.
• Add onion, garlic, and thyme; season with salt and pepper.
• Cook, stirring often, until onion is softened, about 8 minutes.
• Stir in flour; cook, stirring, 3 minutes.
• Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes.
• Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt.
• Whisk in sweet-potato puree, then egg yolks, one at a time.
• In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form.
• Whisk 1/4 of whites into cheese mixture.
• Using a rubber spatula, gently fold in the rest.
• Place ramekins on a rimmed baking sheet.
• Pour mixture into ramekins; sprinkle with remaining cheese.
• Bake until puffed and golden brown, 15 to 20 minutes.
• You can also make this as one large souffle. Bake in a 1 quart dish for 25 to 30 minutes.

SWEET POTATO SOUFFLES

Steps:

• Grease two 2-cup souffle dishes or custard cups; sprinkle each with 1/2 teaspoon of sugar. Set aside. Place sweet potato in a saucepan; cover with water. Cover and cook until tender, about 10-15 minutes; drain well. Add lemon juice, salt and nutmeg. Mash potato mixture; set aside to cool., In another saucepan, melt butter; stir in flour and remaining sugar until smooth. Gradually add milk; cook and stir until thickened and bubbly. Remove from the heat. , Beat egg yolks in a small bowl; stir in mashed potato. Combine potato and milk mixture; set aside. In a bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Spoon into prepared dishes. Top with marshmallows. Bake, uncovered, at 350° for 35-38 minutes or until a knife inserted in the center comes out clean. Serve immediately.

TWICE BAKED SWEET POTATO SOUFFLéS RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350 degrees 2. Brush 6 ramekins with melted butter 3. Place garlic in aluminum foil, drizzle with half the olive oil, add about 4 tbsp. water 4. Seal foil packet and bake garlic for 40 minutes, or until completely tender 5. Drizzle sweet potatoes with remaining olive oil and bake with the garlic until tender 6. Allow garlic to cool and then squeeze garlic from each clove into food processor with sweet potato, salt and pepper 7. Puree and set aside 8. In a heavy saucepan, melt butter over low heat 9. Add flour and stir over low heat for 2 minutes until the butter and flour come together 10. Slowly add milk, continuously stirring until the mixture almost comes to a boil (it will be thick!) 11. Add half the cheese to mixture and stir until melted 12. Remove from heat and add sweet potato and garlic puree 13. Add egg yolks and season with salt and pepper 14. In a separate bowl, beat egg whites until they form medium peaks 15. Fold egg whites into the sweet potato mixture in two batches (be gentle - the fluffier, the better) 16. Divide mixture between the 6 ramekins, set in roasting pan and fill pan with enough water to come 1/3 of the way up the sides of the ramekins 17. Bake for 25 to 30 minutes, or until the soufflés are set 18. Remove from oven and allow soufflés to cool completely 19. Just before serving, turn soufflés out onto individual oven-safe dishes, cover with cream and sprinkle with remaining cheese 20. Bake at 400 degrees for ten minutes, garnish with chopped parsley and dig in 21. Thank my mom (and Sainsbury's Magazine) later