Friday, February 18, 2011

Sweet Potato Souffle

Making souffles is surprisingly easy. Though there are a few steps none are that difficult, and even if yours does not rise mile high it will surely be yummy. I picked up this recipe from

Sweet Potato and Goat Cheese Souffle
3 tbs butter
3 tbs flour
3/4 cup milk
4 egg yolks
about 1 cup mashed sweet potato
1 - 2 oz goat cheese
salt and pepper
7 egg whites
pinch cream of tartar

Warm the butter and flour over medium heat, mixing to form a roux. Cook for a minute or two until smooth and warmed.


Addd the milk and cook a few minutes longer to thicken.


Remove from heat and mix in the egg yolks. Make sure to stir thoroughly so that you do not scramble the eggs but mix them into the sauce.


Add the potato and cheese and season with salt and pepper.


Mix to combine. Set aside and cool to at least room temperature. At this point this can be placed in the refrigerator and used later to finish the souffles.


Coat small ramekins with butter or oil and bread crumbs. Whip the egg whites with the cream of tartar until stiff peaks. Then fold this into the potato mixture. Fill the ramekins. Bake in 400 deg oven about 20 to 25 minutes.


Serve warm straight from the oven.


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