Sweet Potato Soufflés with Thyme Whipped Cream

Our recipe for Sweet Potato Soufflés is an impressive dessert option that can and should be made at home. 

Sweet Potato Soufflés with Thyme Whipped Cream
Yields: 6 Servings
 
Ingredients
  • 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
Instructions
  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.

 




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