Get ready to elevate your dinner table with a dish that’s as delightful as it is delicious! This Smokey Sweet Potato Soufflé combines the natural sweetness of tender sweet potatoes with a hint of smoky flavor, creating a culinary masterpiece that will impress even the pickiest eaters. Whether you're hosting a dinner party or simply looking for a comforting side dish, this soufflé is sure to steal the show. With its fluffy texture and rich taste, it's a recipe you won't want to miss. Dive into our step-by-step guide and discover how to create this mouthwatering dish that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup brown sugar
- 1/4 cup milk
- 2 eggs
- 1 teaspoon smoked paprika
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C) and butter a 6-cup souffle dish thoroughly to prevent sticking.
- Place the peeled and cubed sweet potatoes in a large pot of boiling salted water. Cook for 15-20 minutes until they are extremely tender and can be easily pierced with a fork.
- Drain the sweet potatoes completely and return them to the pot. Mash the potatoes using a potato masher or ricer until smooth and free of lumps.
- Add brown sugar, milk, smoked paprika, and salt to the mashed sweet potatoes. Mix thoroughly until all ingredients are well incorporated.
- Separate the eggs. Whisk the egg yolks one at a time into the sweet potato mixture, ensuring each is fully blended before adding the next.
- In a separate clean, dry bowl, beat the egg whites until they form stiff, glossy peaks using an electric mixer.
- Gently fold the beaten egg whites into the sweet potato mixture, taking care to maintain the airiness of the whites.
- Transfer the mixture to the prepared souffle dish, smoothing the top with a spatula.
- Bake in the preheated oven for 35-45 minutes, or until the souffle has risen and is golden brown on top. The center should be set but still slightly jiggly.
- Remove from the oven and serve immediately, as souffles will begin to deflate quickly after being removed from the heat.
Tips
- Perfectly Cooked Sweet Potatoes: Ensure your sweet potatoes are cooked until extremely tender. This will make mashing them much easier and will contribute to a smoother soufflé.
- Whip Those Egg Whites: For the best rise, make sure your egg whites are beaten to stiff peaks. This adds the necessary airiness to the soufflé, giving it that light and fluffy texture.
- Gentle Folding Technique: When incorporating the beaten egg whites into the sweet potato mixture, use a gentle folding motion. This helps maintain the volume of the egg whites, resulting in a beautifully risen soufflé.
- Serve Immediately: Soufflés are best enjoyed right out of the oven while they're still puffed up and warm. Have your guests ready to dig in as soon as it’s out of the oven!
- Experiment with Flavors: Don’t hesitate to customize your soufflé! Try adding spices like cinnamon or nutmeg for a warm twist, or even a dash of cayenne for some heat.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 5g
Saturated Fat: g
Cholesterol: 85mg
