Having a French heritage (and Irish too…), I have a natural addiction to soufflés. It seems that I cannot get enough, and I tend to search them out when I am dining around town. If I am in a restaurant and I see it on the dessert menu, I’ll order it without a second thought. It really doesn’t matter what is in it, if I see the word soufflé it will be, soon enough on my plate.

While working at the Furama resort, I was looking at finding a way to present sweet potatoes in an elegant way for some visiting Americans over the holidays. Comfort is everything and traveling during this time of year can be very hard on ones soul. If you have ever been out of the country during the holidays, you’ll know what I mean. I can up with these individual sweet potato soufflés much to the delight of my dining American friends and to my boss, who was thrilled to have such happy guests in his hotel.

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Sweet Potato Souffle

Printable version of this Sweet Potato recipe (word doc)

Yield – 12 servings

2 pounds sweet potatoes, peeled and cubed

2 tablespoons butter

1/4 cup brown sugar

1/4 cup seedless raisins

1/4 teaspoon nutmeg

1/4 cup evaporated skim milk

1/2 teaspoon salt

1 egg, slightly beaten

Grated rind and juice of 1/2 lemon

2 tablespoons chopped pecans

1/2 9-ounce package miniature marshmallows

Preheat oven to 350 degrees.

1.     Place sweet potatoes in a large pot with salted water to cover. Bring to boil over high heat. Reduce heat to medium and cook potatoes for 15 minutes or until tender. Remove from heat and drain.

2.     Place warm sweet potatoes and butter in a large bowl and whip with an electric mixer. Add brown sugar, raisins, nutmeg, evaporated milk, salt, egg, lemon rind, lemon juice, and chopped pecans. Mix well.

3.     Coat a 10-inch round or 7x11-inch baking pan with oil, butter or cooking spray.

·         - alternatively you can use small individual molds to bake these off, see image above for example.

4.     Transfer sweet potato mixture to baking pan and bake 30 minutes. Cool & reserve.

5.     To serve:

6.     Bring soufflé to room temperature. Press miniature marshmallows into sweet potato mixture in an even layer. Place oven for 20 minutes (at 350 degrees) or until marshmallows are melted and sweet potatoes are heated Remove from oven and dust with powered sugar and cinnamon (both optional).

7.     Serve.

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