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© Lillys-Table.com Sorry, no photo.
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Bourbon Sweet Potato Soufflé

 

This simple soufflé is temptingly simple and the essence of bourbon with the sweet potatoes is so fabulous that even if it flops and fails to puff ever so magically you will still love it. The sweet potato needs to be roasted and mashed prior to making this recipe. The eggs fluff up best from room temperature. Pour hot (not boiling) water over the eggs to warm up slightly if you pulled them out of the fridge. Also, remember to avoid getting the yolk into the whites when separating them eggs. A good practice is to separate the white into a small dish, check for yolk and then pour into the larger bowl. Repeat cracking into a smaller bowl with each egg.

Ingredients

  • 2 tablespoons butter, unsalted
  • 2 tablespoons flour, all-purpose or sweet white rice flour
  • ½ cup milk, dairy, rice or nut milk work well
  • 1½ cup sweet potato, cooked and mashed
  • ¼ cup bourbon
  • 2 tablespoons maple syrup
  • 5 eggs, room temperature, separated
  • ¼ teaspoon salt

Serving Size: 4 People

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Preparation Instructions

Turn the oven on to 375 to preheat.

Melt the butter in a small saucepan over medium heat. Sprinkle in the flour and whisk until it turns lightly golden. Slowly drizzle in the warm milk while whisking. Simmer low until the sauce is thick. Remove from the heat to cool slightly.

Whisk the cooked & cooled sweet potato with the bourbon, maple syrup and the egg yolks. Butter a soufflé dish or deep casserole dish with butter, set aside.

Place the remaining egg whites (without any ting of yolk) into a clean bowl with the salt. Beat with a mixer (or strong arms) until the whites become thick, fluffy and nearly stiff.

Once the white sauce is mostly cool, fold it into the sweet potatoes. Then fold the egg whites into the sweet potatoes using a flexible spatula. My favorite folding method is to scrap the base of the bowl under the ingredients bringing them up to the top and down through the middle. Rotate the bowl 45 degrees and repeat. Whatever method you choose, work quickly and gently until the whites are mostly incorporated.

Pour the batter into the buttered dish. Place in the oven for 35-45 minutes until it has puffed lightly and is barely jiggly in the center.