Individual Sweet Potato And Apple Souffles Recipes

SWEET POTATO SOUFFLES

Steps:

• Place sweet potatoes on a microwave-safe plate. Prick sweet potatoes with the tip of a knife. Microwave until very soft, about 10 minutes. Let cool briefly until safe to handle.
• Preheat the oven to 425 degrees F (220 degrees C).
• Halve sweet potatoes and scoop flesh out into a bowl.
• Separate egg whites and yolks into individual mixing bowls. Generously butter four 5-ounce ramekins.
• Transfer 1 cup mashed sweet potato to the bowl of egg yolks. Pour in milk. Season with salt and cayenne. Whisk until smooth, slowly at first and faster once mixture starts to come together.
• Add a pinch of salt to the egg whites. Beat with a clean whisk until peaks are well-defined but still soft. Transfer 1/2 of the egg whites to the sweet potato mixture. Fold in with a spatula somewhat gently until most of the white streaks disappear. Add the remaining egg whites and fold in very gently, turning the bowl and scraping the sides, until whites are mostly blended in; a few streaks should still be visible.
• Gently spoon sweet potato mixture into the ramekins.
• Bake in the preheated oven until fully inflated and browned, about 15 minutes. Garnish with sage. Unmold or serve in ramekins.

SWEET POTATOES WITH APPLES

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-in. slices., In a greased 13-in. x 9-in. baking dish, alternately layer potatoes and apples. Pour orange juice over top. Combine the brown sugar, ginger and cinnamon; sprinkle over potatoes and apples. Dot with butter. , Bake, uncovered, at 350° for 35-45 minutes or until apples are tender.

INDIVIDUAL SWEET POTATO AND APPLE SOUFFLES

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place sweet potato on sheet, and cover with foil. Bake 20 minutes. Add apple. Cover; bake until tender, about 20 minutes. Remove from oven; uncover, and transfer to a wire rack. Let cool completely, about 15 minutes. Leave oven on.
• Transfer sweet potato and apple to a food processor. Add salt, allspice, and 1 tablespoon granulated sugar; puree. Pulse in 1 to 2 tablespoons water, if needed, to achieve a smooth consistency. Pass through a medium sieve into a medium bowl. Stir in egg yolk and flour; set aside.
• Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar, beating until stiff, glossy peaks form. (Do not overbeat.) Whisk one-third of the egg white mixture into the sweet potato mixture. Using a rubber spatula, gently fold in remaining egg white mixture.
• Divide among six 6-ounce ramekins. Place on a rimmed baking sheet. Bake until puffed and cooked through, about 14 minutes. Sprinkle with confectioners' sugar, and serve immediately.

SWEET POTATO AND APPLE CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
• In a small bowl, mix brown sugar, cinnamon and nutmeg.
• Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
• In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
• Bake in the preheated oven 30 minutes, or until lightly browned.

SWEET POTATO SOUFFLé

Steps:

• Preheat the oven to 425ºF. Scrub the sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat and let cool.
• Adjust the rack to the lower third of the oven and turn the oven down to 400ºF. Rub the inside of a 2-quart soufflé dish or six 1- or 1 1/2-cup soufflé dishes with butter and dust with 2 tablespoons of the sugar, tilting the dish to coat evenly.
• Peel the potatoes and puree in a food processor fitted with the steel blade. Add the honey, cinnamon, nutmeg, salt, ginger, yogurt, and lime juice and mix together well.
• Begin beating the egg whites at medium speed in a standing mixer fitted with the whisk attachment or with an electric beater. When they begin to foam, add the cream of tartar. When soft peaks begin to form, slowly add the remaining tablespoon of sugar while beating and continue to beat until the egg whites form stiff but not dry peaks. Stir one fourth into the sweet potatoes, and gently fold in the remainder. Scrape into the soufflé dish (or dishes). Place on a baking sheet and bake a large soufflé for 20 to 25 minutes, small soufflés for 15 minutes, or until puffed and just beginning to brown. Serve at once. The soufflé should be runny on the inside.

SWEET POTATO SOUFFLé

Steps:

• Preheat the oven to 400°F.
• Slice the sweet potatoes into 3/4 inch slices, place in a roasting tin with the garlic then pour over 2 tbsps olive oil and coat the potatoes and garlic evenly with the oil; season with salt and pepper.
• Roast in the preheated oven for 25 minutes, turning the potatoes over once during cooking; at the end of the cooking time the potatoes and garlic should be tender; allow to cool slightly after cooking.
• While the potatoes are roasting, heat the remaining olive oil in a frying pan and gently fry the tomatoes, bell pepper, chilli and ginger for about 3-4 minutes until the peppers start to soften; remove from the heat and set aside.
• Remove the skins from the roasted garlic then put them with the sweet potatoes into a food processor; add the sour cream and process until smoth.
• Melt the butter in a large saucepan and use some to coat the inside of a souffle dish; spoon the tomato and pepper mixture into the bottom of the souffle dish.
• Add the flour to the remaining butter in the saucepan and stir together; stir in the sweet potato puree and egg yolks; set pan over a gentle heat and cook for 2 minutes; allow to cool slightly.
• Whisk the egg whites until stiff but not too dry and mix a spoonful into the sweet potato mixture; fold in the remaining egg white quickly and carefully with a large metal spoon.
• Pour the mixture into the souffle dish, place dish in the preheated oven and bake for about 25 minutes or until the souffle is risen and brown (it should be firm but slightly wobbly and will still be slightly soft inside the centre); serve immediately.

SWEET POTATO SOUFFLES

Steps:

• Preheat oven to 350 degrees F.
• Lightly spray large casserole dish with cooking spray.
• Cook sweet potatoes in the microwave according to the package directions.
• Empty into a large mixing bowl, add butter and beat with hand mixer to desired consistency.
• Mix the remaining ingredients (except marshmallows) and beat until well incorporated.
• Pour into casserole dish and bake in preheated oven for 30 minutes.
• Top with mini marshmallows and continue baking until marshmallows are to desired consistency.

SWEET POTATOES AND APPLES

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or just until tender. , Drain sweet potatoes and cool slightly. Peel and cut into 1/4-in. slices. In a greased 13-in. x 9-in. baking dish, layer half of the apples and sweet potatoes. Repeat layers., In a small saucepan, combine the sugar, cornstarch, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, cinnamon and salt. Pour over sweet potatoes and apples., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until apples are tender.