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Sweet Potato Soufflés

Ingredients

  • One 15-ounce can sweet potatoes
  • 1 1/4 cups pure maple syrup
  • 2 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 8 large eggs, separated, at room temperature
  • 1 cup heavy cream at room temperature
  • 2 teaspoons ground cinnamon

Prep Time:

15 minutes

Cook Time:

25 minutes

Serves:

6

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.

Preparation

  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.
  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.
  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.
  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.
  5. Meanwhile, in a small saucepan, heat remaining 1 cup maple syrup over low heat.
  6. Serve soufflés immediately with warm maple syrup.

Nutritional Information

Calories 649, Carbohydrates 99g, Cholesterol 313mg, Fat 25g, Fat Calories 227, Fiber 3g, Protein 10g, Saturated Fat 14g, Sodium 146mg. Daily Values: Calcium 153.54mg 15%, Phos 177.54mg 18%, Copper 0.19mg 10%, Zinc 2.07mg 14%, Panto 1.44mg 14%, Biotin 13.89mcg 4630%, Iodine 41.33mcg 28%, Magnesium 33.92mg 8%, Iron 2.02mg 11%, Vitamin B6 9%, Vitamin C 13%, Vitamin B12 11%, Vitamin D 17%, Vit E-a-Toco 7%, Vitamin A 151%. Percent Daily Values are based on a 2,000 calorie diet.