Sweet Potato Soufflé

Sweet Potato Soufflé Recipe
Howard L. Puckett
Savory and sweet, this soufflé can be served as a side dish or dessert.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 259
Caloriesfromfat 26 %
Fat 7.5 g
Satfat 4.3 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 6.9 g
Carbohydrate 41 g
Fiber 3.1 g
Cholesterol 88 mg
Iron 1.3 mg
Sodium 414 mg
Calcium 84 mg

Ingredients

Cooking spray
1/4 cup granulated sugar, divided
2 medium sweet potatoes (about 1 pound, 12 ounces)
2 tablespoons butter, softened
1/4 cup all-purpose flour (about 1 ounce)
1/2 cup half-and-half
1 tablespoon grated orange rind
1/3 cup fresh orange juice
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon salt
2 large egg yolks
5 large egg whites

Preparation

Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 425°.

Coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.

Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 10 minutes or until tender, rearranging potatoes after 5 minutes. Let stand 5 minutes. Peel potatoes. Combine potatoes and butter, and mash with a potato masher until smooth.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, potato mixture, half-and-half, and next 6 ingredients (through egg yolks) in a food processor; process until smooth. Transfer potato mixture to a large bowl.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth of egg white mixture into potato mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dish. Sharply tap dish 2 or 3 times on the counter to level. Place dish on a baking sheet; place baking sheet in a 425° oven. Immediately reduce oven temperature to 375° (do not remove soufflé from oven). Bake 1 hour or until soufflé is puffy, golden, and set. Serve immediately.

Note:

Julianna Grimes Bottcher,

April 2006
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