SWEET POTATO SOUFFLé
This soufflé is not too sweet to serve as a starter at your Thanksgiving table, but it also makes an impressive dessert and it's easier than pie to make. You can make individual soufflés or one large one.
Provided by Martha Rose Shulman
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF. Scrub the sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat and let cool.
- Adjust the rack to the lower third of the oven and turn the oven down to 400ºF. Rub the inside of a 2-quart soufflé dish or six 1- or 1 1/2-cup soufflé dishes with butter and dust with 2 tablespoons of the sugar, tilting the dish to coat evenly.
- Peel the potatoes and puree in a food processor fitted with the steel blade. Add the honey, cinnamon, nutmeg, salt, ginger, yogurt, and lime juice and mix together well.
- Begin beating the egg whites at medium speed in a standing mixer fitted with the whisk attachment or with an electric beater. When they begin to foam, add the cream of tartar. When soft peaks begin to form, slowly add the remaining tablespoon of sugar while beating and continue to beat until the egg whites form stiff but not dry peaks. Stir one fourth into the sweet potatoes, and gently fold in the remainder. Scrape into the soufflé dish (or dishes). Place on a baking sheet and bake a large soufflé for 20 to 25 minutes, small soufflés for 15 minutes, or until puffed and just beginning to brown. Serve at once. The soufflé should be runny on the inside.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 25 grams, TransFat 0 grams
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Elly Shama
[email protected]I'm not a great cook, but this soufflé turned out perfectly. It was so easy to make and it was absolutely delicious.
Bonnelame Dwight
[email protected]This soufflé is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dish that's perfect for a special occasion.
Mehran Karim
[email protected]I love the presentation of this soufflé. It's so light and airy, and it looks like it came from a fancy restaurant.
Dax Wilson
[email protected]This soufflé is a great way to sneak some extra vegetables into your diet. It's also a kid-friendly dish that's sure to be a hit.
Liliana Gonzales
[email protected]I've made this soufflé several times now and it's always a crowd-pleaser. It's a delicious and elegant dish that's perfect for special occasions.
Troy w Estep
[email protected]This soufflé is a great make-ahead dish. I made it the night before and it was just as good the next day.
Kathy Lopes
[email protected]I'm not a fan of sweet potato, but I thought I'd give this recipe a try. I was pleasantly surprised! The soufflé was light and fluffy, and the sweet potato flavor was very subtle.
Sorifshk Sorifshk
[email protected]This soufflé was a bit more challenging to make than I expected, but it was worth the effort. It was absolutely delicious and my family loved it.
Nkata Christopher
[email protected]I love the combination of sweet potato and cheese in this soufflé. It's a unique and flavorful dish that I'm sure to make again.
Khan Abid
[email protected]This soufflé is a great way to use up leftover sweet potatoes. It's also a delicious and impressive dish to serve to guests.
Sekela Mwakisisile
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The soufflé was amazing! It was light and airy, with a perfect balance of sweet and savory flavors.
Okpe Victory
[email protected]This recipe was easy to follow and the soufflé turned out perfectly. I will definitely be making it again.
Alyssa Angilletta
[email protected]I'm not usually a fan of sweet potato, but this soufflé changed my mind. It was so delicious and flavorful, and the texture was perfect.
Salome Mankge
[email protected]This soufflé was a hit at my dinner party! It was light and fluffy, with a beautiful golden crust. The sweet potato flavor was subtle and complemented the savory cheese and herbs perfectly.