TWICE BAKED SWEET POTATO SOUFFLéS RECIPE - (4.5/5)
Provided by fionalikesfood
Number Of Ingredients 11
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
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Misbah Jaraf
[email protected]I highly recommend these twice-baked sweet potato soufflés. They're easy to make, delicious, and a crowd-pleaser.
Ritu Dhungana Ritu Dhungana
[email protected]These soufflés are a great way to get your kids to eat their vegetables. They're sweet and delicious, and they're packed with nutrients.
Smriti Tamang
[email protected]I love that these soufflés can be made ahead of time. It makes them perfect for busy weeknights.
Brylee Graham
[email protected]These soufflés are the perfect comfort food. They're warm, fluffy, and satisfying.
Kolt Oppelt
[email protected]I've made these soufflés several times now and they're always a hit. They're so easy to make and they're always delicious.
Eid Mohammad
[email protected]These soufflés are a great way to use up leftover sweet potatoes. They're also a healthy and delicious alternative to traditional mashed potatoes.
Rohoman Tonmoy
[email protected]I'm not a big fan of sweet potatoes, but these soufflés were surprisingly good! The cinnamon and nutmeg give them a really nice flavor.
Siam Roan
[email protected]These soufflés are the perfect side dish for any occasion. They're easy to make and always a crowd-pleaser.
Mohammed Abdul Basit
[email protected]I made these soufflés for a dinner party and they were a big success! My guests loved them.
MASSVILLA MassiveMusicStudiozw
[email protected]These twice-baked sweet potato soufflés were a hit with my family! They were easy to make and turned out perfectly. The soufflés were light and fluffy, with a delicious sweet potato flavor.