I had never made a soufflé. I think the reason I’ve never attempted one wasn’t due to the chances it could “fall” but rather because I didn’t have a soufflé pan! Well, know that I know that some of my casserole dishes and even ramekins will work, I’ll be trying my hand at making a variety of them. Today’s soufflé, a sweet potato that Executive Chef Justin Boudouin makes is one I will be making for our own Thanksgiving meal. They were delicious, impressive looking and not at all hard. Most of the ingredients are ones you probably already have on hand and this feeds 10 people, pretty inexpensively. These can actually even be made ahead of time and simply reheated before serving.
SWEET POTATO SOUFFLE –
Serves: 10
Ingredients:
- 4 tablespoons butter
- 1/2 cup flour
- 1/2 cup milk
- 3 egg yolks
- 1 1/2 teaspoons Dijon mustard
- 1 small to medium sweet potato
- 1 small shallot, finely chopped
- 1/4 teaspoon tobacco sauce
- 1/2 teaspoon lemon juice
- salt and pepper to taste
- 5 egg whites
Directions:
Peel sweet potato, boil, and then puree in mixer or processor. Set aside.
Preheat oven to 350 degrees.
Make roux with butter and flour and “toast” on low heat for 3 – 4 minutes. Incorporate milk slowly over medium heat. When sauce thickens, simmer 3 minutes. Whisk in egg yolks and cook 1 minute on medium heat. Remove from heat and all remaining ingredients EXCEPT FOR EGG WHITES.
Allow soufflé base to stand for 30 minutes.
Butter 10 soufflé ramekins (6 ounce size).
Whip egg whites to medium stiff peaks. Fold into soufflé base gently with a spatula. (Do not use a whip.) Fill soufflé ramekins to just below the rim. Place filled ramekins in a 2-inch deep baking pan. Put the baking pans in the 350 degree oven and then fill the baking pan with HOT water, half way up the sides of the ramekins. Increase temperature to 375 degrees and bake for 25 to 30 minutes.
Let soufflés stand in water bath on the counter for 15 minutes. Remove ramekins from the water bath and allow to cool for 20 minutes. Run a paring knife around the rim to loosen and gently invert soufflé onto plate.
To reheat: Heat at 350 degrees for 8 to 10 minutes and serve immediately.
Hi Tammy;
The recipe looks delicious!
I’m wondering if this recipe can be adapted to make one large rather than several small soufflés? Here in Canada our Thanksgiving has already come and gone, but rather than plating everyone’s meal ahead of time, we serve everything “family style”, meaning that after we ask the Blessing we pass all the bowls around the table so each person can take as little or as much as they wish, or even decline altogether.
It’s too late for Thanksgiving, but who says we can’t have sweet potatoes at Christmas! Thanks! ~ Colleen
Colleen, yes…you can use a bigger pan. If you use the same amount of ingredients, place in a larger pan and cook just a little bit longer. And this would make a great addition for Christmas. I really enjoy “family style” but our family has got so big, we barely have room for our dinner plates! Hope you all had a happy Thanksgiving. (We actually celebrated ours this past Sunday so I’ll be watching the Thanksgiving Day parade and putting up Christmas trees.)