Sweet Potato Soufflé

Howard L. Puckett

Savory and sweet, this soufflé can be served as a side dish or dessert.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 26%
  • Fat: 7.5g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.9g
  • Carbohydrate: 41g
  • Fiber: 3.1g
  • Cholesterol: 88mg
  • Iron: 1.3mg
  • Sodium: 414mg
  • Calcium: 84mg

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

  1. Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 425°.
  2. Coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
  3. 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.
  4. 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.
  5. 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.
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