Recipe: Sweet Potato Soufflé with Meringue Topping
Ready to stuff your face with the sweetest sweet potato soufflé you’ve ever tasted? A southern specialty and Thanksgiving Day necessity, this hearty casserole is more dessert than main dish. Usually packed with butter and sugar, Ellie Krieger – host of Food Network’s “Healthy Appetite with Ellie Krieger” – cuts a third of the calories but keeps the flavor. Now you won’t feel too guilty about that second helping. Happy Thanksgiving!
What You’ll Need
3½ lb. sweet potatoes, peeled and cut into 1-inch chunks
⅓ cup honey
1 large egg, slightly beaten
½ tsp. ground cinnamon
½ tsp. ground salt
¼ tsp. ground nutmeg
2 large egg whites
¼ tsp. cream of tartar
¼ cup superfine sugar
A handful of marshmallows (our own sweet addition!)
What You’ll Do:
STEP 1: Heat oven to 350°F. Coat an 8×8-inch baking dish with cooking spray.
STEP 2: Steam sweet potatoes – fill a large pot with 3 inches water. Insert a large steamer basket into pot and top with sweet potatoes. Bring to a boil; cover pot and steam potatoes 14 to 16 minutes, until tender.
STEP 3: Transfer potatoes to a large bowl and cool slightly. Add honey, egg, cinnamon, salt and nutmeg to bowl. Beat with a handheld electric mixer until smooth. Spread into baking dish and bake 30 minutes.
STEP 4: Meanwhile, in a small bowl with an electric mixer, beat egg whites and cream of tartar until foamy. Add sugar 1 tbsp. at a time, beating for about 10 seconds between additions. Continue to beat 4 to 5 minutes until stiff peaks form and meringue is smooth and glossy.
STEP 5: Remove sweet potatoes from oven and place on a heatproof surface. Using a spatula, swirl meringue over hot sweet potatoes to cover completely. Here, we added a handful of marshmallows on top of the meringue. Return baking dish to oven and bake 12 to 15 minutes longer. Once meringue is set and lightly browned in spots, it’s ready! Dig in.
Disclosure: I did not receive any products nor was paid for this post. I was provided info and access to images and recipe from the PR firm to share. Thanks to A Bullseye View. Any expressed opinions are my own and personal thoughts. No other compensation was given.
Sweet Potato Soufflé with Meringue Topping
Prep time: 25 minutes; cook time: 60 minutes
Makes 8 servings
What You’ll Need
3½ lb. sweet potatoes, peeled and cut into 1-inch chunks
⅓ cup honey
1 large egg, slightly beaten
½ tsp. ground cinnamon
½ tsp. ground salt
¼ tsp. ground nutmeg
2 large egg whites
¼ tsp. cream of tartar
¼ cup superfine sugar
A handful of marshmallows (our own sweet addition!)
What You’ll Do:
STEP 1: Heat oven to 350°F. Coat an 8×8-inch baking dish with cooking spray.
STEP 2: Steam sweet potatoes – fill a large pot with 3 inches water. Insert a large steamer basket into pot and top with sweet potatoes. Bring to a boil; cover pot and steam potatoes 14 to 16 minutes, until tender.
STEP 3: Transfer potatoes to a large bowl and cool slightly. Add honey, egg, cinnamon, salt and nutmeg to bowl. Beat with a handheld electric mixer until smooth. Spread into baking dish and bake 30 minutes.
STEP 4: Meanwhile, in a small bowl with an electric mixer, beat egg whites and cream of tartar until foamy. Add sugar 1 tbsp. at a time, beating for about 10 seconds between additions. Continue to beat 4 to 5 minutes until stiff peaks form and meringue is smooth and glossy.
STEP 5: Remove sweet potatoes from oven and place on a heatproof surface. Using a spatula, swirl meringue over hot sweet potatoes to cover completely. Here, we added a handful of marshmallows on top of the meringue. Return baking dish to oven and bake 12 to 15 minutes longer. Once meringue is set and lightly browned in spots, it’s ready! Dig in.
Disclosure: I did not receive any products nor was paid for this post. I was provided info and access to images and recipe from the PR firm to share. Thanks to A Bullseye View. Any expressed opinions are my own and personal thoughts. No other compensation was given.
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