Sweet Potato Soufflé | Emeril Lagasse

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier with beneficial fats.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

Rub sweet potatoes with oil, salt, and pepper.

Roast sweet potatoes in the oven at 350°F for about 45 minutes until fork tender.

Remove the skin from the roasted sweet potatoes.

Preheat the oven to 425°F.

Melt butter in a saucepan and add brown sugar to caramelize it.

Add equal parts of butter and flour to make a roux.

If the roux is too thin, add a little more flour.

Incorporate milk into the roux and season with salt and pepper until thickened.

Turn the heat back on and temper 5 egg yolks into the roux to prevent curdling.

Mix the tempered egg yolks back into the roux.

Add the caramelized sugar mixture to the sweet potatoes along with the roux and egg yolk mixture.

Whip 6 egg whites to stiff peaks, optionally adding a little salt and cream of tartar.

Fold the sweet potato mixture into the whipped egg whites gently.

Transfer the mixture into a buttered and lined souffle dish.

Bake in the oven at 375°F for 55 minutes to 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens