Sweet Potato Soufflé
By Chef Michelle Poteaux
I have a family favorite recipe that I just adore. I don't get to make it regularly since my kids aren't into sweet potatoes (I personally love anything to do with sweet potatoes except for the fascination of putting marshmallows and pineapple on them, ewww!).
- 1 3⁄4 cup heavy cream
- 1 cup brown sugar
- salt to taste
- 4 cups sweet potatoes (yams), cooked
- 6 eggs, separated
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup toasted pecan pieces
- 1 cup brown sugar
- 1⁄4 cup butter
- 1⁄4 cup heavy cream
- 1 cup shredded coconut, sweet flake
- 1 cup pecan pieces
- 1/3 cup all purpose flour
- 1 tsp vanilla (can substitute rum or maple extract)
Combine cream, brown sugar and salt and bring to a boil, stirring often. Pour over hot cooked sweet potatoes and beat on low speed until smooth and creamy.
Beat in yolks, one at a time and finish by adding the spices and pecans.
In a separate bowl, beat egg whites with 2 Tbs granulated sugar until glossy and stiff. Fold meringue into the sweet potato mixture and then divide mixture into 2 greased 2-quart baking dishes.
Combine sugar, cream and butter and cook until thick and bubbly. Add coconut, pecan pieces, flour and extract. Mix together well.
Spoon half of topping mixture over each soufflé dish and then bake for 30 minutes in a 350 degree oven.
Equipment: 2-2Qt baking dishes
Oven Temperature: 350 degrees F
Bake time: 30 minutes
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Chef / Owners Christophe & Michelle Poteaux
Images courtesy of Bastille
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