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Sweet Potato Soufflés
Sweet Potato Soufflés
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Versatile soufflés by Chef John: perfect as a savory side, with spiced maple syrup for brunch, or as dessert.
Ingredients:
  • 2 orange-fleshed sweet potatoes
  • 4 large eggs, at room temperature
  • 2 teaspoons butter, at room temperature
  • 0.25 cup milk
  • 1 teaspoon kosher salt, or to taste
  • 1 pinch cayenne pepper
  • 4 fried sage leaves
Instructions:
  • Arrange sweet potatoes on a microwave-safe plate and pierce them with a knife. Microwave for about 10 minutes until very soft. Allow to cool slightly before handling.
  • Preheat the oven to 425°F (220°C) for delicious results.
  • Cut sweet potatoes in half and gently scoop out the flesh into a bowl.
  • First, carefully divide the egg whites and yolks into separate mixing bowls. Next, generously butter four 5-ounce ramekins.
  • Combine 1 cup of mashed sweet potato with egg yolks in a bowl. Pour in milk and season with salt and cayenne. Whisk until smooth, gradually at first and then faster as the mixture comes together.
  • Sprinkle a pinch of salt over the egg whites and whip with a clean whisk until soft peaks form. Gently fold half of the egg whites into the sweet potato mixture with a spatula until streaks disappear. Carefully fold in the rest of the egg whites, making sure to scrape the sides, until streaks are still visible.
  • Spoon the sweet potato mixture into the ramekins with care.
  • Bake at the set temperature until puffed and golden, around 15 minutes, then add a sprinkle of sage. Serve directly from the dish or unmold onto plates.

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