Sweet Potato Soufflé
 
Ingredients
  • 2 pounds sweet potatoes, rinsed well
  • 6 large eggs, separated
  • ½ cup whole milk
  • ½ cup unsalted butter, melted
  • ½ cup cane syrup, plus more to serve
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup chopped toasted pecans*
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • Garnish: confectioners’ sugar, chopped toasted pecans*
Instructions
  1. Preheat oven to 425°. Line a baking sheet with foil.
  2. Pierce sweet potatoes all over with a fork. Place on prepared pan.
  3. Bake until fork-tender, 45 minutes to 1 hour. Let stand until cool. Leave oven on.
  4. Halve potatoes, and scoop flesh into the bowl of a stand mixer. Add egg yolks, milk, melted butter, cane syrup, and vanilla. Using the paddle attachment, beat at medium speed until smooth.
  5. In a medium bowl, whisk together flour, pecans, baking powder, salt, and cinnamon. Add flour mixture to sweet potato mixture, and beat at low speed just until combined. Transfer sweet potato mixture to a large bowl.
  6. Clean bowl of stand mixer. Using the whisk attachment, beat egg whites at high speed just until stiff peaks form. Using a large spatula, gently fold one-third of beaten egg whites into sweet potato mixture. Add remaining beaten egg whites, and gently fold until incorporated.
  7. Spray a 2½-quart baking dish with cooking spray. Spoon sweet potato mixture into prepared pan.
  8. Bake until puffed and lightly browned, 25 to 30 minutes. (Do not open the oven door for at least 20 minutes to prevent cold air from collapsing the soufflé. The soufflé will deflate slightly when removed from the oven.) Serve with cane syrup. Garnish with confectioners’ sugar and pecans, if desired.
Notes
*We used Cane River Pecan Company pecans.
Recipe by Louisiana Cookin' at https://louisianacookin.com/sweet-potato-souffle/