Sweet Potato Soufflé
A lighter version of a Thanksgiving favorite
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Servings: 8 servings
Calories: 250kcal
Ingredients
- 1 3/4 lbs sweet potatoes peeled and cut into 1-inch pieces
- 3 Tbsp olive oil
- 1/3 cup maple syrup more or less to taste
- 1 tsp salt divided
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 4 large eggs Separate the whites from the yolks. Reserve 2 yolks for another use.
- 1 Tbsp orange zest
- 3 Tbsp fresh squeezed orange juice
- 1/2 cup toasted pecans chopped, divided (plus extra pecan halves for garnish if desired)
Instructions
- Boil sweet potatoes with 1/2 tsp salt, for about 15 minutes or until tender. Drain well in a colander. Set the sweet potatoes aside to cool for at least 10 minutes.
- Preheat oven to 350°F. Lightly spray a 2-quart casserole dish.
- While the sweet potatoes cool, whip the egg whites for about 8 minutes or until they form stiff peaks. Set them in the refrigerator. They'll hold for at least 30 minutes if needed.
- Transfer the sweet potatoes to a large mixing bowl and whip them with a mixer for about 30 seconds or until they are completely smooth.
- Add the olive oil, maple syrup, remaining 1/2 tsp salt, nutmeg, cinnamon, egg yolks, orange zest and juice, and half the pecans to the potatoes and mix for another 30 seconds with the mixer.
- Gently fold in beaten egg whites until no white streaks are visible but don't over-mix.
- Place mixture in the casserole dish and sprinkle with the remaining chopped pecans.
- Bake for 30 minutes. Serve immediately.
Notes
If desired, reserve a few whole pecans for the top of the casserole.
The souffle will deflate once it cools, so serve it soon after you remove it from the oven.
To prepare this a day ahead, make the whipped sweet potato mixture, but don't add any eggs. Remove it from the refrigerator the next day, let it come to room temperature, and add the beaten egg yolks to the sweet potato mixture, whip and fold in the egg whites, and bake.
Store leftovers for up to 3 days in the refrigerator.
Nutrition
Calories: 250kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 382mg | Potassium: 439mg | Fiber: 4g | Sugar: 13g | Vitamin A: 14232IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg
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