Try this Sweet Potato Souffle recipe
- Carbohydrate 41.7869155941486 g
- Cholesterol 20.4981481645558 mg
- Fat 7.62713926556189 g
- Fiber 0.37500000710056 g
- Protein 2.79814296515549 g
- Saturated Fat 4.73799704092533 g
- Serving Size 1 1 Serving (93g)
- Sodium 264.000889163507 mg
- Sugar 41.411915587048 g
- Trans Fat 0.584635037539821 g
- Calories 244 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.
- In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Unlike a traditional egg-leavened French souffle that rises dramatically before deflating, Southern-style sweet potato souffles rely on baking powder or simple starches for structure beneath a crumbly crust. European settlers encountered sweet potatoes in the Americas and quickly adapted them into traditional European casserole frameworks. The natural moisture in mashed roots requires adequate fat and binders to set properly during baking.
Balancing Sugar and Starch
Sucrose breaks down during baking when exposed to heat and natural fruit acids, promoting Maillard browning in the oat and brown sugar topping. Whisking eggs thoroughly into the wet potato base incorporates air pockets, preventing a dense, heavy texture. Maintain an oven temperature of 350 degrees Fahrenheit. Bake the dish for 30 to 35 minutes until the edges bubble and the surface turns golden brown.
- If the topping browns too quickly, tent the baking dish loosely with aluminum foil for the final ten minutes of baking.
- Ensure butter is fully softened before cutting into the flour and oats to form uniform crumbles.
- Store leftover portions covered in the refrigerator for up to four days.
