Sweet Potato Souffles For Two 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 POTATO SOUFFLES

Steps:

• Grease two 2-cup souffle dishes or custard cups; sprinkle each with 1/2 teaspoon of sugar. Set aside. Place sweet potato in a saucepan; cover with water. Cover and cook until tender, about 10-15 minutes; drain well. Add lemon juice, salt and nutmeg. Mash potato mixture; set aside to cool., In another saucepan, melt butter; stir in flour and remaining sugar until smooth. Gradually add milk; cook and stir until thickened and bubbly. Remove from the heat. , Beat egg yolks in a small bowl; stir in mashed potato. Combine potato and milk mixture; set aside. In a bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Spoon into prepared dishes. Top with marshmallows. Bake, uncovered, at 350° for 35-38 minutes or until a knife inserted in the center comes out clean. Serve immediately.

SWEET POTATO SOUFFLE

Steps:

• For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
• Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
• For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

SWEET POTATOES FOR TWO

Steps:

• Cut potatoes into chunks; transfer to a 1-qt. baking dish. Set aside. In a small saucepan, combine the brown sugar, butter, water and salt; bring to a boil. Pour over potatoes., Bake, uncovered, at 350° for 25-30 minutes or until syrup thickens, basting occasionally. Sprinkle with nutmeg.

SWEET POTATO SOUFFLE

Steps:

• Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.
• In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg, and set aside.
• Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture intoprepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.

SWEET POTATO SOUFFLES FOR TWO

Steps:

• Preheat oven to 350°F
• Grease two 2-cup souffle dishes or custard cups and sprinkle each with 1/2 a teaspoon of sugar; set aside.
• Place the sweet potato in a saucepan; cover with water.
• Cover and cook until tender, about 10-15 minutes; drain well.
• Mash lemon juice, salt, and nutmeg into the sweet potatoes. You should have about 1 cup.
• Set aside to cool.
• In another saucepan, melt butter; stir in flour and 3 teaspoons sugar until smooth.
• Gradually add milk; cook and stir until thickened and bubbly.
• Remove from the heat.
• In a small bowl, beat egg yolks; stir in mashed potato and milk/butter mixture.
• In another bowl, beat egg whites until stiff peaks form; gently fold into potato mixture.
• Divide and spoon into prepared dishes; top with marshmallows.
• Bake, uncovered for 35-38 minutes or until a knife inserted in the center comes out clean.
• Serve immediately.

SAVORY SWEET POTATO SOUFFLES

Steps:

• Preheat oven to 375 degrees. Butter 4 3/4-cup ramekins; set aside. In a medium saucepan, melt butter over medium-low heat. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is softened, about 8 minutes. Stir in flour; cook, stirring, 3 minutes.
• Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt. Whisk in sweet-potato puree, then egg yolks, one at a time.
• In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into cheese mixture. Using a rubber spatula, gently fold in the rest.
• Place ramekins on a rimmed baking sheet. Pour mixture into ramekins; sprinkle with remaining cheese. Bake until puffed and golden brown, 15 to 20 minutes.

ELEGANT SWEET POTATO SOUFFLE

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with foil or parchment paper, lightly spray with vegetable oil, wash and pat potatoes dry, prick the skins with a fork in several places (this will keep the skins from "exploding" during baking), bake potatoes on sheet pan for 1 - 1 1/2 hours, pierce potatoes with a fork or sharp knife to make sure they are done. Remove from oven, let potatoes cool enough to handle.
• Peel and cut into medium pieces, place into a large bowl, beat until they are smooth. If you use a stand mixer (recommended), use the whisk attachment.
• Add each ingredient separately, and beat well after each addition, scrape down the sides of bowl as needed.
• After all ingredients have been added, beat until smooth, creamy, and light, about 1 minute if using a stand mixer, or 2 minutes if using a hand mixer. If using a Kitchen-aide or similar stand mixer, beat on #4.
• Pour mixture into a 9"' x 13" x 2" lightly buttered baking dish. NOTE: You can make the dish to this point, cover and refrigerate overnight, when ready to bake, bring to room temperature, and continue as follows.
• Reduce oven temperature to 325°F.
• To make the Topping:.
• Place brown sugar, flour, cinnamon, and nutmeg, into a medium size bowl, stir until thoroughly combined.
• Add pecans and coconut to the dry ingredients and mix until nuts are coated, add melted butter, with a large spoon or your hands combine until mixture is crumbly.If it seems too wet and won't crumble, add a little more flour.
• Sprinkle in an even layer over potato mixture and bake in 325 F preheated oven for 60 - 75 minutes, until top is crisp and middle does not giggle. Oven temperatures vary, so baking time may vary as well.
• Let cool slightly before serving, at least 10 minutes.
• For transport: I took mine straight from my oven, placed it into a casserole carrier that has a gel pack for warmth or cold, Since it was screaming hot, I placed it on a folded paper grocery bag. I did not want the topping to sweat and become soggy, so I did not put the plastic lid on the casserole dish, but laid a piece of parchment paper over the top. I left one side of the carrier unzipped. It sat that way on my nieces counter top over an hour. The bottom was still hot to the touch and went right to the table, with the praline topping still crunchy. It was perfect.

AUNTIE EM'S SWEET POTATO SOUFFLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain; transfer to a large bowl and mash.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix brown sugar and flour together in another bowl. Stir in 1 1/2 sticks melted butter, a little at a time, until incorporated. Stir in pecans.
• Mix mashed sweet potatoes, remaining butter, white sugar, milk, eggs, and vanilla extract together. Spread sweet potato mixture into the prepared baking dish and sprinkle with brown sugar topping.
• Bake in the preheated oven until golden brown, about 25 minutes.

TWICE BAKED SWEET POTATO SOUFFLéS RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350 degrees 2. Brush 6 ramekins with melted butter 3. Place garlic in aluminum foil, drizzle with half the olive oil, add about 4 tbsp. water 4. Seal foil packet and bake garlic for 40 minutes, or until completely tender 5. Drizzle sweet potatoes with remaining olive oil and bake with the garlic until tender 6. Allow garlic to cool and then squeeze garlic from each clove into food processor with sweet potato, salt and pepper 7. Puree and set aside 8. In a heavy saucepan, melt butter over low heat 9. Add flour and stir over low heat for 2 minutes until the butter and flour come together 10. Slowly add milk, continuously stirring until the mixture almost comes to a boil (it will be thick!) 11. Add half the cheese to mixture and stir until melted 12. Remove from heat and add sweet potato and garlic puree 13. Add egg yolks and season with salt and pepper 14. In a separate bowl, beat egg whites until they form medium peaks 15. Fold egg whites into the sweet potato mixture in two batches (be gentle - the fluffier, the better) 16. Divide mixture between the 6 ramekins, set in roasting pan and fill pan with enough water to come 1/3 of the way up the sides of the ramekins 17. Bake for 25 to 30 minutes, or until the soufflés are set 18. Remove from oven and allow soufflés to cool completely 19. Just before serving, turn soufflés out onto individual oven-safe dishes, cover with cream and sprinkle with remaining cheese 20. Bake at 400 degrees for ten minutes, garnish with chopped parsley and dig in 21. Thank my mom (and Sainsbury's Magazine) later