American
Sweet Potato Soufflé
Roasted sweet potato, orange, brown butter, and warm spice are lightened with whipped egg whites in a true savory-sweet soufflé that rises above its buttered dish.
6 servings · 30 minutes prep · 90 minutes cook
Ingredients
Sweet Potato Base
- 2 pounds orange-fleshed sweet potatoes
- 1 tablespoon unsalted butter, softened, for the dish
- 4 tablespoons unsalted butter, for browning
- 1 tablespoon packed light brown sugar, for the dish
- 1/4 cup packed light brown sugar, for the base
- 1/2 cup whole milk
- 4 large egg yolks
- 2 teaspoons finely grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 3/4 teaspoon Diamond Crystal kosher salt
Egg-White Foam
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
Directions
Roast and Season the Base
- Heat the oven to 400°F (205°C). Pierce the sweet potatoes and roast on a rimmed sheet for 45 to 60 minutes, until completely soft. Cool for about 10 minutes, just until safe to handle, then split and scoop out 2 1/2 cups packed flesh.
- Reduce the oven to 375°F (190°C). Butter a 2-quart straight-sided baking dish with the dish-coating butter and coat it with the dish-coating brown sugar.
- Brown the butter in a small saucepan for 3 to 5 minutes. Process the sweet potato flesh with the browned butter, brown sugar, milk, orange zest, cinnamon, nutmeg, and salt until smooth. Spread in the processor bowl and cool until explicitly lukewarm, about 10 to 20 minutes; only then process in the egg yolks.
Whip and Fold
- Beat the egg whites and cream of tartar in a spotless bowl until glossy medium-stiff peaks stand with slightly bent tips, 2 to 4 minutes.
- Stir one-quarter of the whites into the sweet potato base to lighten it. Fold in the remainder in three additions with broad bottom-to-top turns, stopping as soon as no large white streaks remain.
Bake and Serve
- Spoon into the prepared dish, smooth the top lightly, and run a clean fingertip around the inside rim to form a 1/2-inch channel. Bake without opening the door for 25 minutes.
- Continue baking for 5 to 10 minutes, until risen, browned, gently trembling at the center, and 160°F (71°C) in the center. Rest for 2 minutes and carry directly to the table.
Allergen and Product Check
- Allergen note: contains egg and milk. The dairy-free variant can remove milk when suitable products are used, but it remains egg-containing.
