These lightly sweet and airy autumn soufflés can serve as a special side dish or dessert. Ideal for Thanksgiving or Christmas dinner.
Why Try? Here’s a side dish your guests have probably never had before. They’re going to want your recipe!
Ready to see how it’s done? Check out the video here!
- One 15-ounce can sweet potatoes
- 1 1/4 cups pure maple syrup
- 2 tablespoons unsalted butter
- 1 cup granulated sugar
- 8 large eggs, separated, at room temperature
- 1 cup heavy cream at room temperature
- 2 teaspoons ground cinnamon
- 1 Preheat oven to 350ºF. Butter eight 4-inch, 1 1/4 cup-capacity individual soufflé dishes. Dust bottoms and sides lightly using 2 tablespoons sugar and set aside.
- 2 In a large bowl, mix together sweet potatoes, egg yolks (reserve whites), cream, 3/4 cup sugar, cinnamon, and 1/4 cup maple syrup; beat until smooth. Set aside.
- 3 In a separate bowl, beat egg whites with remaining 2 tablespoons sugar until soft peaks form. Add one-quarter of the egg whites to the bowl with sweet potato mixture and gently fold in with a rubber spatula. Fold in the remaining egg whites until just incorporated.
- 4 Arrange prepared soufflé dishes evenly spaced on a flat baking sheet. Fill each dish no more than two-thirds of the way up with sweet potato mixture and bake for 20 to 25 minutes.
- 5 Meanwhile, in a small saucepan, heat remaining 1 cup maple syrup over low heat.
- 6 Serve soufflés immediately with warm maple syrup.