Whipped Sweet Potato Custard Soufflé
Whipped Sweet Potato Custard Soufflé
Ingredients
For the Sweet Potato Base
- 1 1/2 pounds sweet potatoes, roasted, flesh scooped out
- 4 large dates, soaked in hot water for 10 minutes, pitted
- 1/4 cup milk
- 3 large eggs, separated into yolks and whites
- 1 tablespoon pure maple syrup
- 1/8 teaspoon sea salt, or a dash
- 1 lemon, zested
- 1 teaspoon lemon juice, freshly squeezed
- 3 tablespoons salted butter, melted
For Garnish (Optional)
- as needed pure maple syrup, for drizzling
- 1/4 cup walnuts, chopped
Instructions
- 1
Preheat your oven to 400°F. Roast the sweet potatoes until fork-tender, about 45-60 minutes depending on size. Once cooled slightly, scoop out 1 1/2 pounds of the flesh.
⏱️ 60 min•🌡️ 400
- 2
Reduce oven temperature to 350°F. Place 4 individual ramekins in a larger baking dish. Set aside.
⏱️ 2 min•🌡️ 350
- 3
In a blender, combine the 1/4 cup milk, soaked and pitted dates, 3 egg yolks, 1 1/2 pounds of roasted sweet potato flesh, 1 tablespoon maple syrup, a dash of sea salt, the zest of one lemon, 1 teaspoon fresh lemon juice, and 3 tablespoons of melted butter. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min
- 4
In a separate clean bowl, whip the 3 egg whites until they form fluffy peaks.
⏱️ 3 min
- 5
Pour the blended sweet potato mixture into a large bowl. Gently fold in the whipped egg whites until just combined, being careful not to deflate the whites.
⏱️ 3 min
- 6
Carefully pour hot water into the larger baking dish, ensuring the water level reaches about halfway up the sides of the ramekins. This creates a water bath for gentle, even cooking.
⏱️ 2 min
- 7
Spoon the sweet potato mixture evenly into the prepared ramekins. Bake in the preheated oven at 350°F for approximately 28-35 minutes, or until the soufflés are set and lightly golden on top.
⏱️ 35 min•🌡️ 350
- 8
Once baked, carefully remove the ramekins from the oven and the water bath. Drizzle with additional maple syrup and garnish with chopped walnuts, if desired, before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Whipped Sweet Potato Custard Soufflé
Ingredients
For the Sweet Potato Base
- 1 1/2 pounds sweet potatoes, roasted, flesh scooped out
- 4 large dates, soaked in hot water for 10 minutes, pitted
- 1/4 cup milk
- 3 large eggs, separated into yolks and whites
- 1 tablespoon pure maple syrup
- 1/8 teaspoon sea salt, or a dash
- 1 lemon, zested
- 1 teaspoon lemon juice, freshly squeezed
- 3 tablespoons salted butter, melted
For Garnish (Optional)
- as needed pure maple syrup, for drizzling
- 1/4 cup walnuts, chopped
Instructions
- 1
Preheat your oven to 400°F. Roast the sweet potatoes until fork-tender, about 45-60 minutes depending on size. Once cooled slightly, scoop out 1 1/2 pounds of the flesh.
⏱️ 60 min•🌡️ 400 - 2
Reduce oven temperature to 350°F. Place 4 individual ramekins in a larger baking dish. Set aside.
⏱️ 2 min•🌡️ 350 - 3
In a blender, combine the 1/4 cup milk, soaked and pitted dates, 3 egg yolks, 1 1/2 pounds of roasted sweet potato flesh, 1 tablespoon maple syrup, a dash of sea salt, the zest of one lemon, 1 teaspoon fresh lemon juice, and 3 tablespoons of melted butter. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min - 4
In a separate clean bowl, whip the 3 egg whites until they form fluffy peaks.
⏱️ 3 min - 5
Pour the blended sweet potato mixture into a large bowl. Gently fold in the whipped egg whites until just combined, being careful not to deflate the whites.
⏱️ 3 min - 6
Carefully pour hot water into the larger baking dish, ensuring the water level reaches about halfway up the sides of the ramekins. This creates a water bath for gentle, even cooking.
⏱️ 2 min - 7
Spoon the sweet potato mixture evenly into the prepared ramekins. Bake in the preheated oven at 350°F for approximately 28-35 minutes, or until the soufflés are set and lightly golden on top.
⏱️ 35 min•🌡️ 350 - 8
Once baked, carefully remove the ramekins from the oven and the water bath. Drizzle with additional maple syrup and garnish with chopped walnuts, if desired, before serving.
⏱️ 2 min