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Sweet Potato Soufflé Recipe

Soufflés aren’t just for dessert. This savory sweet potato variety works well as a starter or pair it with a salad for lunch. Light and fluffy puffs of herbed goat cheese add salty richness to an otherwise sweet dish — creating balance in the taste bud world.

Sweet Potato Souffle

Photo by Perry Santanachote

Serves 6

Prep time: 10 minutes
Cook time: 1 hour, 15 minutes

The Skinny

Per 6-ounce serving:

  • 194 cal
  • 8.8 g fat (3 g sat)
  • 21 g carbs
  • 728 mg sodium
  • 1.5 g fiber
  • 9 g protein

Ingredients

2 large sweet potatoes (1 pound), peeled and halved lengthwise
4 eggs separated, at room temperature
3 tablespoons Earth Balance Buttery Spread, plus more for ramekins
1/4 cup whole-wheat breadcrumbs
3 tablespoons potato flour
1 cup skim milk
3 ounces low-fat crumbled goat cheese
1 tablespoon flat leaf parsley, chopped
2 teaspoons chopped chives
1 1/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg

Preparation

  1. Preheat oven to 400° F. Place the sweet potatoes cut side down on a baking sheet. Bake for 30 minutes, or until fork-tender.
  2. Remove from oven and reduce temperature to 350° F. Let the potatoes cool down enough to handle, then puree in a food processor. Measure out 1 ¼ cup and set aside.
  3. Brush the inside of six 6-ounce ramekins with Earth Balance. Coat each one with breadcrumbs and set aside.
  4. Melt the 3 tablespoons of Earth Balance in a small saucepan over med-high heat. Add the potato flour and stir with a wooden spoon for 1 minute. Add the milk and whisk to remove any lumps. Cook the mixture until it comes to a boil. It will thicken immediately. Transfer to a large bowl.
  5. Add the egg yolks, sweet potato puree, goat cheese, parsley, chives, salt, cumin, black pepper and nutmeg. Stir all the ingredients together.
  6. Place the egg whites in the bowl of a stand mixer and whip them on medium-high until they form medium peaks. Fold one-third of the whipped egg whites into the potato mixture. Gently fold in the rest, being careful not to deflate the batter.
  7. Divide the batter among ramekins and bake for 30-35 minutes or until the soufflés have puffed up and the tops are lightly golden. Serve immediately.

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