It's officially Thanksgiving season, and I absolutely LOVE this season! Can you guess why? THE FOOD! The turkey, rolls, cornbread dressing, cranberry sauce, etc. Nothing gets better than that. So I wanted to come in hot with an amazing side dish that put together, and have been making it for a while now. So without further adieu I present to you (click the underlined words to watch our video tutorial) my Sweet Potato Souffle!
Tools: Large Mixing Bowl, Hand Mixer, Spatula, Baking Dish of choice(I love it in a Dutch Oven!), Sauce Pot(s), Wooden Spoon
Time To Bake: 54 minutes to an hour, about 10 minutes to broil marshmallows
Total Approximate Time to Bake: 1 hour and 4 minutes
Oven Temp: 350*F
Serves a family of 8-10 people well(including second portions)
Tip: You can boil the potatoes the night before, so that all you have to do is put the casserole together! If there is some discoloration get rid of it as best as you can! Don't stress! ;) If you'd rather wait to do the day of it should take about an hour and 10 minutes for your sweet potatoes to get nice and soft after boiling(my potatoes were very large yours may take lesser or more time than did depending on the size of your potatoes).
INGREDIENTS
Sweet Potato Filling
8 large sweet potatoes boiled & peeled
1 1/4 cups of brown sugar
3/4 cup of granulated sugar
1 teaspoon of salt
5 teaspoons of ground cinnamon
1/4 teaspoon of ground nutmeg
5-7 teaspoons of high quality maple syrup Maple Grove
4 egg yolks
4 egg whites whipped till stuff peaks form
Toppings
2oz of Pecan Halves Chopped roughly chopped(optional)
16oz Bag of Giant Marshmallows
Syrup
3/4 cups of brown sugar
3/4 cups of granulated sugar
1 stick of butter
2 teaspoons of ground cinnamon
1/2 cup of my homemade caramel(or store bought)
1/4 cup of light corn syrup
1/2 cup of orange juice
1 lemon zest and juiced, put the zest in the potato mixture
2-3 teaspoons of clover honey
Start by preheated your oven to 350*F. Then boil your sweet potatoes: given then a nice rinse off first, prick the potatoes with a knife or fork all the way around(this helps the sweet potatoes cook a lot quicker!), boil for 1 hour and 10 minutes depending on the size of your potatoes. Just check them periodically with a knife if it so all the way through without your having to force it through your golden!
Whip up your egg whites until they reach stiff peaks then set aside.
After the potatoes are nice and soft let them cool slightly before handling them. Then, peel the top and second layer of skin(the second layer of skin is right underneath the first layer it should detach from the actual sweet potato itself. It should be lighter orange against the sweet potato.) Next, mash them carefully with your hand mixer just to get them broken down and homogeneous. Then, add in your egg yolks, vanilla, and maple syrup mix that in. And lastly add in your dry ingredients this includes: both sugars, cinnamon, salt, lemon zest, and ground nutmeg. Mix together until everything is fully incorporated, giving it a nice scrape down as you mix just to ensure everything is nice and homogeneous.
Then start on the syrup. In a large sauce pot add everything in this includes: both granulated and brown sugar, butter, cinnamon, caramel, light corn syrup, the zest and juice of the lemon, orange juice, and honey. Cook on medium heat until all the sugar and butter melts. After 7 minutes turn to medium high heat, and let it bubble away for 20 minutes until it has thickened slightly(watch our video tutorial to see the visual!).
Once that's done, little by little CAREFULLY drizzle in your syrup into the potato mixture while. Use your hand mixer to stir as you go. After that, gently fold in half of your beaten egg whites into your sweet potato mixture ensuring to get it disperse throughout the batter. Then, add in your last half and do the same(take your time, you don't want to deflate your eggs whites after all that hard work!).
Now divide the souffle batter evenly between your baking dishes. As I said in the beginning I used my Dutch Oven, but you can use whatever your heat desires as long as you cover it. My Dutch ovens comes with lids so that's what I used for the hour it bakes, but you can surely use foil! Once you got it squared away bake your souffle in your preheated oven for 54 minutes to an hour.
Then remove your lid or foil(When you check your souffle it should have a slight jiggle in the middle and it should have puffed up slightly). For this recipe I make one souffle with pecans and one without not everyone like pecans, so everyone is happy! But if you are using them pour over your chopped pecans in an even layer, then take the marshmallows and place them on top(if not just put the marshmallows on top). Place the souffle at the top rack of your oven for about 10-12 minutes at the same temperature until the marshmallows are nicely golden brown! Make sure to watch close to make sure it does not burn! This last 10-12 minutes also does help the souffle cook further and rise a little taller.
Enjoy right from the oven(which is the best while its hot, be careful of course!), or warm!
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