Sweet Potato Soufflé
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds sweet potatoes
- 1tablespoon unsalted butter
- 3tablespoons sugar
- ¼cup mild honey, such as clover
- ½teaspoon ground cinnamon
- ¼teaspoon freshly grated nutmeg
- ⅛teaspoon salt
- ¼teaspoon ground ginger
- ¼cup plain low-fat yogurt
- 2teaspoons freshly squeezed lime juice
- 8egg whites, at room temperature
- ⅛teaspoon cream of tartar
Nutritional analysis per serving (6 servings)
241 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 5 grams dietary fiber; 25 grams sugars; 7 grams protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 1½-cup soufflé dishes with butter and dust with 2 tablespoons of the sugar, tilting the dish to coat evenly.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Can this be prepared at least a day before and cooked when ready to serve?
@marianne generally, yes, a soufflé can be prepared up to 3 days in advance. Just refrigerate covered in plastic wrap and bring to room temperature before baking!
We loved this-its tasty and light. I made it as directed except that I substituted maple syrup for the honey. I'm a little queasy about "runny" souffles, and fortunately mine came out moist but not runny.
I'm surprised the NYT doesn't put its "healthy" label on this as it seems healthy for a dessert recipe.
I found Martha's suggestion to serve it as a Thanksgiving starter to be odd. My husband and I both thought it was too sweet to be an appetizer.
Does the yogurt need to be low-fat? E.g., would the additional fat in whole milk yogurt bring the soufflé down? (Homemade yogurt, made with whole milk, is a staple in our home.)
Watch the egg white quantity. Used farm fresh eggs and created too much egg whites.Also used a different oven and even at 20 minutes it was “dark”. Watch it while it bakes!!!
Amazingly light. Per suggestions did not add any sugar other than a dusting, and cut honey to 3 T. Added 1/2 t cumin to keep it from getting too sweet. Next time alleppo pepper. 131 kcal per serving. soft and a bit runny in the center. Egg whites from trader joe whipped up amazing!
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