Try this Sweet Potato Souffle recipe, or contribute your own.
- Carbohydrate 695.725395689691 g
- Cholesterol 709.60666709139 mg
- Fat 227.475478555792 g
- Fiber 27.8926500233258 g
- Protein 59.1586417028789 g
- Saturated Fat 103.869147437912 g
- Serving Size 1 1 Recipe (1534g)
- Sodium 2099.25816865128 mg
- Sugar 667.832745666365 g
- Trans Fat 17.6404025173584 g
- Calories 4910 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
- Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Substitution and Starch Dynamics
Exchanging white potatoes for orange-fleshed sweet potatoes introduces higher moisture content and natural sugars that demand careful moisture management. Roasting tubers whole instead of boiling concentrates their starches before mashing, preventing a watery base that ruins the final structure. This foundational choice alters the density of the dish significantly. Culinary history shows that vegetable souffles evolved from simple seventeenth-century puddings into aerated celebratory dishes by incorporating beaten eggs.Sequencing the Kitchen Workflow
Timing determines success when executing two distinct mixtures simultaneously in a home kitchen. Whisking eggs thoroughly into the dairy and softened butter creates an emulsion that traps expanding air at 350 degrees F. While the base incorporates smoothly, the crumble topping requires cold butter cut into flour, coconut, and chopped walnuts to maintain distinct fat pockets. Organizing prep stations ahead prevents overworking the gluten in the flour blend, ensuring a tender streusel texture.Managing the Bakeshop Window
Baking requires monitoring the oven closely for thirty to thirty-five minutes until the edges bubble vigorously and the internal temperature reaches proper doneness. Pulling the dish too early leaves raw flour pockets in the topping, whereas over-baking scorches the delicate coconut flakes and hardens the nut proteins. Cool the casserole slightly on a wire rack to allow the internal starches to set firmly before serving portions.
