Early this week, we asked that you tell us "Which of your favorite Soul Food recipes you would like to see us post on Facebook"? A hearty "Thanks" to all who participated! After an overwhelming request for "something" made with sweet potato; We imagined you wanted a dessert dish, so we thought we would oblige you with this great recipe for an easy Sweet Potato Soufflé! Who wouldn't like a light twist on a classic Southern favorite! ....And the winner is....
Sweet Potato Soufflé
Equipment
Electric Mixer
Rubber Spatula
2 Mixing Bowls
Measuring Cups
Measuring Spoons
6 Individual Ramekins, 3 1/2" diam. x 1 1/2" high
Ingredients
organic olive oil spray
3 tablespoons organic evaporated cane juice, divided
2 medium organic sweet potatoes (about 1 pound total)
1 tablespoon organic butter, softened
1/4 cup organic unbleached pastry flour, sifted
1/4 teaspoon non-aluminum baking powder
1/2 cup organic half-and-half
1 tablespoon grated organic lemon rind
1/3 cup fresh organic orange juice
2 1/2 tablespoons organic light brown sugar, packed
1 teaspoon ground organic pie spice
1/2 teaspoon vanilla
3/4 teaspoon kosher salt
2 large organic egg yolks
5 large organic egg whites
1/8 teaspoon of cream of tartar
1/4 cup organic powdered evaporated cane juice
Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 425°.
Use a vegetable peeler or paring knife to peel sweet potatoes. Using a knife, cut off any woody portions and ends. Rinse and cut into bite-size cubes. Select a large saucepan or Dutch oven that will be large enough to hold the sweet potatoes without crowding them. Fill the pot about half full (you will need just enough water to cover the sweet potatoes) and add a dash of salt. Bring to boiling. Add sweet potatoes. Cover the pan and cook sweet potatoes for 10 to 12 minutes or until just tender on the outside but resistant in the center when pierced with a knife. Drain potatoes in a colander and place them in a large mixing bowl. Add butter and mix with electric mixer on medium to medium high speed until smooth.
When mixture is smooth and fluffy, begin adding the sifted flour and baking powder mixture a little bit at a time until the entire 1/4 cup and 1/4 teaspoon has been added. Add half and half, 1 tablespoon of evaporated cane juice, vanilla, lemon rind, orange juice, brown sugar, pie spice, kosher salt, and egg yolks (incorporating each yolk one at a time, and scraping down the sides of the bowl with a rubber spatula between ingredients to make sure you are mixing well).
Place cream of tartar and egg whites in another large, dry, clean mixing bowl; beat at high speed until soft peaks form. Add remaining 2 tablespoons of evaporated cane juice one tablespoon at a time beating until stiff peaks form. Do not over beat. Gently fold one-fourth of egg white mixture into potato mixture until well blended; gently fold in remaining egg white mixture--careful not to deflate egg whites. SEE http://tinyurl.com/FOLDVIDEO .
Gently spoon mixture into, oil sprayed, prepared ramekins. Sharply tap dish 2 or 3 times on the counter to level. Place dish on a baking sheet; place baking sheet in a 425° oven. Immediately reduce oven temperature to 375° after closing the oven door (do not remove soufflé from oven). Bake 1 hour or until soufflé is puffy, golden, and set. Dust with organic powdered evaporated cane juice. Serve immediately.
Enjoy and let us know how it comes out!!! Happy #organic eating!
Chef Ikeena~
