Twice Baked Sweet Potato Soufflés

By fionalikesfood

Twice baked sweet potato soufflés. These. Things. Are. Delicious. And they’re so dang cute! They’re my new favorite thing. And I’m not just talking about food. If you have any sense at all, you’ll make them and taste for yourself.

This recipe comes from Sainsbury’s Magazine. For your convenience, I adapted it especially for you. It was a lot of math. Grams to ounces, Celsius to Fahrenheit … you’re welcome. :)

Ingredients

• 3 heads garlic, tops removed
• 3 tbsp olive oil
• 14 oz. sweet potatoes, peeled and chopped
• 1.5 oz. butter, unsalted (plus a bit extra to grease ramekins)
• 1.5 oz. all purpose flour
• 5 oz. 2% milk
• 3.5 oz. sharp cheddar cheese, shredded
• 2 large egg yolks
• 4 large egg whites
• 8.5 oz. heavy whipping cream
• Parsley, chopped

Details

Adapted from fionalikesfood.com

Preparation

Step 1

1. Preheat oven to 350 degrees
2. Brush 6 ramekins with melted butter
3. Place garlic in aluminum foil, drizzle with half the olive oil, add about 4 tbsp. water
4. Seal foil packet and bake garlic for 40 minutes, or until completely tender
5. Drizzle sweet potatoes with remaining olive oil and bake with the garlic until tender
6. Allow garlic to cool and then squeeze garlic from each clove into food processor with sweet potato, salt and pepper
7. Puree and set aside
8. In a heavy saucepan, melt butter over low heat
9. Add flour and stir over low heat for 2 minutes until the butter and flour come together
10. Slowly add milk, continuously stirring until the mixture almost comes to a boil (it will be thick!)
11. Add half the cheese to mixture and stir until melted
12. Remove from heat and add sweet potato and garlic puree
13. Add egg yolks and season with salt and pepper
14. In a separate bowl, beat egg whites until they form medium peaks
15. Fold egg whites into the sweet potato mixture in two batches (be gentle – the fluffier, the better)
16. Divide mixture between the 6 ramekins, set in roasting pan and fill pan with enough water to come 1/3 of the way up the sides of the ramekins
17. Bake for 25 to 30 minutes, or until the soufflés are set
18. Remove from oven and allow soufflés to cool completely
19. Just before serving, turn soufflés out onto individual oven-safe dishes, cover with cream and sprinkle with remaining cheese
20. Bake at 400 degrees for ten minutes, garnish with chopped parsley and dig in
21. Thank my mom (and Sainsbury’s Magazine) later