- Prep Time:15 minutes
- Cook Time:25 minutes
- Serves:8
These lightly sweet and airy autumn soufflés can serve as a special side dish or dessert. Ideal for Thanksgiving or Christmas dinner.
Why try? Here’s a side dish your guests have probably never had before. They’re going to want your recipe!
Foodie Byte: Try adding a little rum with the maple syrup, for a nice finishing touch.
Ingredients
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2 tablespoons unsalted butter
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1 cup granulated sugar
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One 15-ounce can sweet potatoes
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8 large eggs, separated, at room temperature
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1 cup heavy cream at room temperature
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2 teaspoons ground cinnamon
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1 1/4 cups pure maple syrup
Preparation
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1
Preheat oven to 350ºF. Butter eight 4-inch, 1 1/4 cup-capacity individual soufflé dishes. Dust bottoms and sides lightly using 2 tablespoons sugar and set aside.
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2
In a large bowl, mix together sweet potatoes, egg yolks (reserve whites), cream, 3/4 cup sugar, cinnamon, and 1/4 cup maple syrup; beat until smooth. Set aside.
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3
In a separate bowl, beat egg whites with remaining 2 tablespoons sugar until soft peaks form. Add one-quarter of the egg whites to the bowl with sweet potato mixture and gently fold in with a rubber spatula. Fold in the remaining egg whites until just incorporated.
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4
Arrange prepared soufflé dishes evenly spaced on a flat baking sheet. Fill each dish no more than two-thirds of the way up with sweet potato mixture and bake for 20 to 25 minutes.
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5
Meanwhile, in a small saucepan, heat remaining 1 cup maple syrup over low heat.
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6
Serve soufflés immediately with warm maple syrup.
Additional Info
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