Sweet Potato Souffle w/ whipped cream 2

By pattie_d

Ingredients

• Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep; Total: 1 hour.
• 1 tablespoon butter, plus more for souffle dish
• Sugar, for souffle dish
• 2 tablespoons all-purpose flour
• 1/2 cup whole milk
• 1 cup Mashed Sweet Potatoes
• 3 large eggs, room temperature, separated
• 1/4 cup maple syrup
• 1/2 teaspoon ground nutmeg
• Salt
• Whipped cream (optional)

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.

In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg, and set aside.

Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture into prepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.