Sweet Potato Soufflés with Thyme Whipped Cream
Yields: 6 Servings
  • 2 tablespoons unsalted butter, softened and divided
  • 1½ tablespoons plus 6 teaspoons sugar, divided
  • ⅓ cup heavy whipping cream
  • 1 teaspoon minced fresh thyme
  • 2 medium sweet potatoes (about 1 pound)
  • 1 cup whole milk
  • 1 cup fresh challah bread crumbs
  • 2 teaspoons cane syrup
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon kosher salt
  • Pinch ground cardamom
  • 2 egg yolks, lightly beaten
  • 3 egg whites, room temperature
  • ¼ teaspoon cream of tartar
  1. Preheat oven to 400°. Using a pastry brush, grease insides of 6 (4-ounce) ramekins with 1 tablespoon butter, using vertical strokes up sides. Place 1 teaspoon sugar in each ramekin, turning to coat and shaking out excess. Place ramekins on a rimmed baking sheet.
  2. In a medium bowl, whisk cream until soft peaks form; stir in thyme. Refrigerate until ready to serve.
  3. Scrub and pierce sweet potatoes with a fork. Wrap potatoes in foil, and place on a rimmed baking sheet. Bake until tender, about 1 hour. Let stand until cool enough to handle. Peel sweet potatoes, and place in the work bowl of a food processor; process until smooth.
  4. In a medium saucepan, heat milk over medium heat for 5 minutes. Add 1 cup sweet potato purée, bread crumbs, cane syrup, pumpkin pie spice, salt, cardamom, and remaining 1 tablespoon butter; cook until butter is melted, 1 to 2 minutes. Remove from heat; stir in yolks.
  5. In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar, and beat until soft peaks form. Gradually add remaining 1½ tablespoons sugar, and beat until medium peaks form.
  6. In a large bowl, combine sweet potato mixture and one-third of beaten egg whites. Gently fold in remaining egg whites in two additions. Divide batter among prepared ramekins (about ½ cup each).
  7. Bake in lower-third of oven until soufflés have risen, about 20 minutes. Serve immediately with thyme whipped cream.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/sweet-potato-souffles-with-thyme-whipped-cream/