I’ve been looking for the perfect Thanksgiving sweet potato souffle recipe for years. I think this is it!
This recipe substitutes eggnog for condensed milk and honey for the brown sugar, maple syrup and tiny marshmallows. It’s just as sweet and tasty, but a bit more sophisticated. (Not that I have anything against tiny marshmallows!!)
This souffle is something your guests will actually LIKE to eat!!
Yield: 4 large or 8-10 small servings
2 Large or 3 Medium Sweet Potatoes
Granulated Sugar for dusting the souffle dish
Powdered Sugar for dusting the top
3/4 cup Eggnog
3 Large Eggs, separated and room temperature
1 cup Honey
2 tablespoons Butter plus more for greasing the souffle dish
2 tablespoons all purpose flour
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Allspice
1 ounce Brandy (optional)
1/2 Lemon (juiced)
1/2 teaspoon Salt
Place sweet potatoes in a stock pot and cover with water by at least 2 inches. Bring to a boil and cook for 20 minutes or until very tender. Drain and allow to cool before handling. Peel and discard skins.
Place the sweet potatoes in a large bowl and break up and mash using a spoon.
Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.
In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes. Gradually whisk in eggnog; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in honey, vanilla, brandy (if using), lemon juice, salt, and spices and set aside.
Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture into prepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve dusted with powdered sugar.