INDIVIDUAL SWEET POTATO AND APPLE SOUFFLES
These airy spiced souffles are reminiscent of sweet potato pie -- with fewer calories.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place sweet potato on sheet, and cover with foil. Bake 20 minutes. Add apple. Cover; bake until tender, about 20 minutes. Remove from oven; uncover, and transfer to a wire rack. Let cool completely, about 15 minutes. Leave oven on.
- Transfer sweet potato and apple to a food processor. Add salt, allspice, and 1 tablespoon granulated sugar; puree. Pulse in 1 to 2 tablespoons water, if needed, to achieve a smooth consistency. Pass through a medium sieve into a medium bowl. Stir in egg yolk and flour; set aside.
- Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar, beating until stiff, glossy peaks form. (Do not overbeat.) Whisk one-third of the egg white mixture into the sweet potato mixture. Using a rubber spatula, gently fold in remaining egg white mixture.
- Divide among six 6-ounce ramekins. Place on a rimmed baking sheet. Bake until puffed and cooked through, about 14 minutes. Sprinkle with confectioners' sugar, and serve immediately.
Nutrition Facts : Calories 122 g, Cholesterol 34 g, Fat 1 g, Fiber 2 g, Protein 4 g, Sodium 78 g
SWEET POTATO SOUFFLES
It's a universal fact that people love puffy food, souffles being one of most versatile. As long as you don't knock all the air out of the egg whites in the batter, not much can actually go wrong. Since mashed sweet potato is the base, these souffles are even easier than the traditional method that requires a saucy base. They'll deflate quickly after exiting the oven, so hurry and snap those photos! Serve with cayenne-seasoned maple syrup if you like.
Provided by Chef John
Categories Side Dish Vegetables Sweet Potatoes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Place sweet potatoes on a microwave-safe plate. Prick sweet potatoes with the tip of a knife. Microwave until very soft, about 10 minutes. Let cool briefly until safe to handle.
- Preheat the oven to 425 degrees F (220 degrees C).
- Halve sweet potatoes and scoop flesh out into a bowl.
- Separate egg whites and yolks into individual mixing bowls. Generously butter four 5-ounce ramekins.
- Transfer 1 cup mashed sweet potato to the bowl of egg yolks. Pour in milk. Season with salt and cayenne. Whisk until smooth, slowly at first and faster once mixture starts to come together.
- Add a pinch of salt to the egg whites. Beat with a clean whisk until peaks are well-defined but still soft. Transfer 1/2 of the egg whites to the sweet potato mixture. Fold in with a spatula somewhat gently until most of the white streaks disappear. Add the remaining egg whites and fold in very gently, turning the bowl and scraping the sides, until whites are mostly blended in; a few streaks should still be visible.
- Gently spoon sweet potato mixture into the ramekins.
- Bake in the preheated oven until fully inflated and browned, about 15 minutes. Garnish with sage. Unmold or serve in ramekins.
Nutrition Facts : Calories 219.9 calories, Carbohydrate 29.8 g, Cholesterol 192.6 mg, Fat 7.4 g, Fiber 4.3 g, Protein 9.1 g, SaturatedFat 3.1 g, Sodium 648.8 mg, Sugar 7 g
OLD SCHOOL SWEET POTATO SOUFFLE
Complete your Thanksgiving feast with this classic recipe for Sweet Potato Souffle from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
- Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
- Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
- In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.
SWEET POTATO SOUFFLES
Steps:
- Preheat oven to 350 degrees F. Lightly spray 12 (6-ounce) ramekins with cooking spray. Divide the ramekins among 2 baking sheets and set aside.
- Cook sweet potatoes in the microwave according to package directions. Empty into a large mixing bowl, add butter and beat with a hand mixer until smooth. Mix the remaining ingredients (except marshmallow topping) and beat until well incorporated. Pour into prepared ramekins and bake in preheated oven for 30 minutes. Remove from the oven and top each souffle with a dollop of marshmallow topping. Brown the topping with a torch or place under the broiler until lightly browned.
SWEET POTATO SOUFFLE WITH PECANS
My grandmother makes this sweet potato souffle recipe every Thanksgiving. It's just so full of love and memories (and pecans!) that it needs to be shared. -Natalie Gray, Moreland, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 1 serving.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.
Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 190mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
SWEET POTATO SOUFFLé
This soufflé is not too sweet to serve as a starter at your Thanksgiving table, but it also makes an impressive dessert and it's easier than pie to make. You can make individual soufflés or one large one.
Provided by Martha Rose Shulman
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF. Scrub the sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat and let cool.
- Adjust the rack to the lower third of the oven and turn the oven down to 400ºF. Rub the inside of a 2-quart soufflé dish or six 1- or 1 1/2-cup soufflé dishes with butter and dust with 2 tablespoons of the sugar, tilting the dish to coat evenly.
- Peel the potatoes and puree in a food processor fitted with the steel blade. Add the honey, cinnamon, nutmeg, salt, ginger, yogurt, and lime juice and mix together well.
- Begin beating the egg whites at medium speed in a standing mixer fitted with the whisk attachment or with an electric beater. When they begin to foam, add the cream of tartar. When soft peaks begin to form, slowly add the remaining tablespoon of sugar while beating and continue to beat until the egg whites form stiff but not dry peaks. Stir one fourth into the sweet potatoes, and gently fold in the remainder. Scrape into the soufflé dish (or dishes). Place on a baking sheet and bake a large soufflé for 20 to 25 minutes, small soufflés for 15 minutes, or until puffed and just beginning to brown. Serve at once. The soufflé should be runny on the inside.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 25 grams, TransFat 0 grams
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4.9/5 (7)Total Time 2 hrs 45 mins
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