Reviews (2) Add Rating & Review 168 Ratings 5 star values: 38 4 star values: 60 3 star values: 42 2 star values: 24 1 star values: 4 Martha Stewart Member Rating: 5 stars 10/09/2017 No need to make any adjustments. This recipe is spot on! Martha Stewart Member Rating: Unrated 12/21/2007 I am allergic to maple, is there any alternative to the syrup?
Back to Sweet Potato Souffle All Reviews for Sweet Potato Souffle - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Sweet Potato Souffle Credit: José Manuel Picayo Rivera Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1 tablespoon butter, plus more for souffle dish Sugar, for souffle dish 2 tablespoons all-purpose flour 1/2 cup whole milk 1 cup Mashed Sweet Potatoes 3 large eggs, room temperature, separated 1/3 cup pure maple syrup 1/2 teaspoon ground nutmeg Salt Whipped cream, (optional)
Gallery Sweet Potato Souffle Credit: José Manuel Picayo Rivera
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Gallery
Sweet Potato Souffle Credit: José Manuel Picayo Rivera
Sweet Potato Souffle
Credit: José Manuel Picayo Rivera
Sweet Potato Souffle
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon butter, plus more for souffle dish Sugar, for souffle dish 2 tablespoons all-purpose flour 1/2 cup whole milk 1 cup Mashed Sweet Potatoes 3 large eggs, room temperature, separated 1/3 cup pure maple syrup 1/2 teaspoon ground nutmeg Salt Whipped cream, (optional)
Directions
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.
Reviews (2)
Add Rating & Review 168 Ratings 5 star values: 38 4 star values: 60 3 star values: 42 2 star values: 24 1 star values: 4
Martha Stewart Member Rating: 5 stars 10/09/2017 No need to make any adjustments. This recipe is spot on! Martha Stewart Member Rating: Unrated 12/21/2007 I am allergic to maple, is there any alternative to the syrup?
Reviews (2)
Add Rating & Review 168 Ratings 5 star values: 38 4 star values: 60 3 star values: 42 2 star values: 24 1 star values: 4
Add Rating & Review
168 Ratings 5 star values: 38 4 star values: 60 3 star values: 42 2 star values: 24 1 star values: 4
168 Ratings 5 star values: 38 4 star values: 60 3 star values: 42 2 star values: 24 1 star values: 4
168 Ratings 5 star values: 38 4 star values: 60 3 star values: 42 2 star values: 24 1 star values: 4
5 star values: 38 4 star values: 60 3 star values: 42 2 star values: 24 1 star values: 4
Martha Stewart Member Rating: 5 stars 10/09/2017 No need to make any adjustments. This recipe is spot on! Martha Stewart Member Rating: Unrated 12/21/2007 I am allergic to maple, is there any alternative to the syrup?Martha Stewart Member
Rating: 5 stars 10/09/2017
No need to make any adjustments. This recipe is spot on!
Rating: 5 stars
Rating: Unrated 12/21/2007
I am allergic to maple, is there any alternative to the syrup?
Rating: Unrated
All Reviews for Sweet Potato Souffle
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sweet Potato Souffle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
