Real Sweet Potato Souffles
Real Sweet Potato Souffles rising high out of ramekins, with a moist pillowy texture.
May I discuss a little pet peeve with you today?
I hate things that pretend to be something they are not.
That is why you will NEVER find a tofurkey recipe on ASP, or anything with artificial sweeteners. No judgement on those that use these things, I just have a stigma about them and won’t touch them.
I’m weird like that…
So you can only imagine how I react when someone calls mashed sweet potatoes buried under a pile of marshmallows, a Sweet Potato Souffle.
It’s profane. Blasphemous. Scandalous.
A complete violation against real souffles, of the worst degree!
I like mashed sweet potatoes. Let’s just not call them something they aren’t, ok?
(Obviously this is a personal problem.)
That being said, I have two wonderfully delightful items for you today that are the real-deal: a true Sweet Potato Souffle recipe, and an incredible Blendtec Giveaway.
Let’s start with the Sweet Potato Souffles.
A real souffle, of any variety, begins with a custard (egg yolk base) that is folded into whipped egg whites. This causes the batter to puff up over the top of the baking dish for an impressive display, that “pops” when you break the surface.
Real Souffles deflate as they cool, so it is important to serve them immediately. (You can actually see this sinking progression from the top photo down.)
Although there is a certain “cautious rush” that must take place when baking souffles, the texture is indescribably tender, cloud-like even, with a silky quality that is hard to beat.
They are worth the effort!
The grand thing about this particular sweet potato souffle recipe is that it is made in the blender, so the effort is virtually eliminated.
These little beauties are perfectly spiced with fall flavors and just sweet enough to make them addictive, not cloying.
I pureed the base in my Blendtec WildSide Blender. Then I rinsed out the jar and pureed the egg whites in the blender until light and fluffy.
Then I simply folded them together and poured the mixture into ramekins. A 3 minute preparation to make decadent sweet potato souffles.
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Sweet Potato Souffles
- 1 cup whole milk
- 1 tablespoon pumpkin pie spice
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 baked and peeled sweet potatoes
- 4 egg yolks
- 8 egg whites
- 1/3 cup sugar
- 2 teaspoons corn starch
- Powdered sugar for dusting
- Prepare ahead: Baked two average-side sweet potatoes at 400 degrees F, for 45 minutes--or until soft. Cool completely. (I usually do this earlier in the week so I can make the souffles quickly when I'm ready.)
- Preheat the oven to 400 degrees F and move the top rack down to the center. Butter and sugar 6 - 8 ounce ramekins and set them on a cookie sheet.
- Place the milk, pumpkin pie spice, egg yolks, flour, salt and sweet potato flesh in the blender. Blend on high until completely smooth. Then pour the mixture into a bowl.
- Rinse the blender jar with hot soapy water and dry thoroughly. Then place the egg whites, sugar and corn starch in the blender. Blend on a low setting until very frothy. (The egg white will not whip into a meringue because they will not get enough air in the blender, but "very frothy" will do the trick!)
- Pour the frothy egg whites over the sweet potato mixture and fold in.
- Pour the mixture evenly into the prepared ramekins and bake for approximately 25-30 minutes, until they rise high above the ramekins.
- Remove from the oven, dust with powdered sugar and serve immediately.
Disclosure: Blendtec provided the blenders for this giveaway. As always, all opinions are my own.
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