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Description
A light and airy sweet potato soufflé with a delicate French influence, perfect for a special occasion.
Ingredients
- 2 cups mashed sweet potatoes
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 3 large eggs, separated
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C). Butter and sugar a 1.5-quart soufflé dish.
- In a large bowl, combine mashed sweet potatoes, granulated sugar, softened butter, egg yolks, milk, vanilla extract, and salt. Mix until smooth.
- In a separate clean bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold one-third of the beaten egg whites into the sweet potato mixture to lighten it.
- Fold in the remaining egg whites until just combined. Do not overmix.
- Pour the mixture into the prepared soufflé dish.
- Bake for 30-35 minutes, or until the soufflé is puffed and golden brown.
- Serve immediately, dusted with powdered sugar.
Notes
- Ensure your eggs are at room temperature for best results when whipping egg whites.
- Do not open the oven door during the first 25 minutes of baking.
- Serve the soufflé as soon as it comes out of the oven, as it will deflate.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French