Sweet Potato Souffles Recipe

5 1
Sweet Potato Souffles Recipe
Sweet Potato Souffles Recipe photo by Taste of Home
Publisher Photo

Sweet Potato Souffles Recipe

Be the first to add a review
5 1
MAKES:
2 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.

Ingredients

  • 4 teaspoons sugar, divided
  • 1 large sweet potato (about 12 ounces), peeled and cubed
  • 1 teaspoon lemon juice
  • 1/2 to 3/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon butter or margarine
  • 4 teaspoons all-purpose flour
  • 1/2 cup milk
  • 2 eggs, separated
  • 1/4 cup miniature marshmallows

Directions

Grease two 2-cup souffle dishes or custard cups; sprinkle each with 1/2 teaspoon of sugar. set aside. Place sweet potato in a saucepan; cover with water. Cover and cook until tender, about 10-15 minutes; drain well. Add lemon juice, salt and nutmeg. Mash potato mixture (should have about 1 cup); set aside to cool. In another saucepan, melt butter; stir in flour and remaining sugar until smooth. Gradually add milk; cook and stir until thickened and bubbly. Remove from the heat. Beat egg yolks in a small bowl; stir in mashed potato. Combine potato and milk mixture; set aside. In a mixing bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. Spoon into prepared dishes. Top with marshmallows. Bake, uncovered, at 350° for 35-38 minutes or until a knife inserted in the center comes out clean. Serve immediately. Yield: 2 servings.
Originally published as Sweet Potato Souffles in Taste of Home October/November 1998, p10

Nutritional Facts

1 each: 341 calories, 13g fat (6g saturated fat), 236mg cholesterol, 754mg sodium, 46g carbohydrate (26g sugars, 3g fiber), 11g protein.

  • 4 teaspoons sugar, divided
  • 1 large sweet potato (about 12 ounces), peeled and cubed
  • 1 teaspoon lemon juice
  • 1/2 to 3/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon butter or margarine
  • 4 teaspoons all-purpose flour
  • 1/2 cup milk
  • 2 eggs, separated
  • 1/4 cup miniature marshmallows
  1. Grease two 2-cup souffle dishes or custard cups; sprinkle each with 1/2 teaspoon of sugar. set aside. Place sweet potato in a saucepan; cover with water. Cover and cook until tender, about 10-15 minutes; drain well. Add lemon juice, salt and nutmeg. Mash potato mixture (should have about 1 cup); set aside to cool. In another saucepan, melt butter; stir in flour and remaining sugar until smooth. Gradually add milk; cook and stir until thickened and bubbly. Remove from the heat. Beat egg yolks in a small bowl; stir in mashed potato. Combine potato and milk mixture; set aside. In a mixing bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. Spoon into prepared dishes. Top with marshmallows. Bake, uncovered, at 350° for 35-38 minutes or until a knife inserted in the center comes out clean. Serve immediately. Yield: 2 servings.
Originally published as Sweet Potato Souffles in Taste of Home October/November 1998, p10

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSweet Potato Souffles

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review