Savory Sweet Potato Souffles Recipes

Steps:

• Preheat oven to 350 degrees F. Lightly spray 12 (6-ounce) ramekins with cooking spray. Divide the ramekins among 2 baking sheets and set aside.
• Cook sweet potatoes in the microwave according to package directions. Empty into a large mixing bowl, add butter and beat with a hand mixer until smooth. Mix the remaining ingredients (except marshmallow topping) and beat until well incorporated. Pour into prepared ramekins and bake in preheated oven for 30 minutes. Remove from the oven and top each souffle with a dollop of marshmallow topping. Brown the topping with a torch or place under the broiler until lightly browned.

Steps:

• Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the remaining ingredients (except marshmallows) and mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown.

Steps:

• Place sweet potatoes on a microwave-safe plate. Prick sweet potatoes with the tip of a knife. Microwave until very soft, about 10 minutes. Let cool briefly until safe to handle.
• Preheat the oven to 425 degrees F (220 degrees C).
• Halve sweet potatoes and scoop flesh out into a bowl.
• Separate egg whites and yolks into individual mixing bowls. Generously butter four 5-ounce ramekins.
• Transfer 1 cup mashed sweet potato to the bowl of egg yolks. Pour in milk. Season with salt and cayenne. Whisk until smooth, slowly at first and faster once mixture starts to come together.
• Add a pinch of salt to the egg whites. Beat with a clean whisk until peaks are well-defined but still soft. Transfer 1/2 of the egg whites to the sweet potato mixture. Fold in with a spatula somewhat gently until most of the white streaks disappear. Add the remaining egg whites and fold in very gently, turning the bowl and scraping the sides, until whites are mostly blended in; a few streaks should still be visible.
• Gently spoon sweet potato mixture into the ramekins.
• Bake in the preheated oven until fully inflated and browned, about 15 minutes. Garnish with sage. Unmold or serve in ramekins.

Steps:

• Preheat oven to 375 degrees. Butter 4 3/4-cup ramekins; set aside. In a medium saucepan, melt butter over medium-low heat. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is softened, about 8 minutes. Stir in flour; cook, stirring, 3 minutes.
• Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt. Whisk in sweet-potato puree, then egg yolks, one at a time.
• In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into cheese mixture. Using a rubber spatula, gently fold in the rest.
• Place ramekins on a rimmed baking sheet. Pour mixture into ramekins; sprinkle with remaining cheese. Bake until puffed and golden brown, 15 to 20 minutes.

Steps:

• Preheat oven to 375°. Butter four 3/4-cup ramekins; set aside.
• In a medium saucepan, melt butter over medium-low heat.
• Add onion, garlic, and thyme; season with salt and pepper.
• Cook, stirring often, until onion is softened, about 8 minutes.
• Stir in flour; cook, stirring, 3 minutes.
• Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes.
• Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt.
• Whisk in sweet-potato puree, then egg yolks, one at a time.
• In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form.
• Whisk 1/4 of whites into cheese mixture.
• Using a rubber spatula, gently fold in the rest.
• Place ramekins on a rimmed baking sheet.
• Pour mixture into ramekins; sprinkle with remaining cheese.
• Bake until puffed and golden brown, 15 to 20 minutes.
• You can also make this as one large souffle. Bake in a 1 quart dish for 25 to 30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix sweet potatoes, white sugar, softened butter, evaporated milk, eggs, cinnamon, and nutmeg together with a mixer in a bowl. Transfer to a baking pan.
• Bake in the preheated oven until top is golden brown, about 25 minutes. Remove souffle from oven; reduce heat to 325 degrees F (165 degrees C).
• Mix cornflakes, pecans, brown sugar, and melted butter together in a bowl with a spoon. Spread topping over souffle; bake in the preheated oven until topping is toasted, about 20 minutes.

Steps:

• Preheat oven to 350°F
• Grease two 2-cup souffle dishes or custard cups and sprinkle each with 1/2 a teaspoon of sugar; set aside.
• Place the sweet potato in a saucepan; cover with water.
• Cover and cook until tender, about 10-15 minutes; drain well.
• Mash lemon juice, salt, and nutmeg into the sweet potatoes. You should have about 1 cup.
• Set aside to cool.
• In another saucepan, melt butter; stir in flour and 3 teaspoons sugar until smooth.
• Gradually add milk; cook and stir until thickened and bubbly.
• Remove from the heat.
• In a small bowl, beat egg yolks; stir in mashed potato and milk/butter mixture.
• In another bowl, beat egg whites until stiff peaks form; gently fold into potato mixture.
• Divide and spoon into prepared dishes; top with marshmallows.
• Bake, uncovered for 35-38 minutes or until a knife inserted in the center comes out clean.
• Serve immediately.