Sweet Potato Souffle



2oz Butter
½ c Flour
5 each Egg whites
½ c Milk
3 each Egg yolks
¼ oz Dijon mustard
6 oz Sweet potato, boiled and pureed
1 small Shallot, finely chopped
¼ tsp Tabasco
½ each Lemon juice
Salt & pepper to taste


Make roux with butter & flour and toast on low heat for 3-4 min.
Incorporate milk slowly over med heat, when sauce thickens simmer 3 min.
Whisk in egg yolks and cook 1 min. on medium heat
Remove from heat and add all remaining ingredients except egg whites
Allow soufflé base to stand for 30 min.
Butter 10, 6oz soufflé ramekins
Whip egg whites to medium stiff peaks
Fold into soufflé base gently with a spatula (do not use a whip)
Fill soufflé ramekins to just below the rim
Place filled ramekins in a 2 inch baking pan
Put the pan into a 350 degree oven (Do not close door to oven)
Fill the pan with hot water half way up the sides of the ramekins
Bake at 375 degrees for 25-30 min
Let soufflés stand in water bath on the counter for 15 min
Remove ramekins from the water bath and allow to cool for 20 min
Run a paring knife around the rim to loosen and gently invert soufflé into hand and place on a parchment lined sheet tray

For service: Re heat at 350 for 8-10 min and serve immediately
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