I love soufflés because of their fluffiness. They serve as a starter and even a side dish when served with a protein and a nice salad. What I love about this sweet potato soufflé is the contrast between the sweetness of the sweet potato and the rest of the ingredients.
If you’re scared of making a soufflé and want to see a video on how to make it you can see the one below where I make cauliflower soufflé. The process is really similar and the only thing that changes is the amount of ingredients and the cooking of the vegetable.
I made these soufflés in individual container but you can also bake a large one and have everyone serve some on their plate.
Soufflés are known for being airy. As soon as you take them out of the oven it starts to deflate and it happens quite quickly. But don’t feel bad over it because it’s completely normal and nothing really happens if they’re not fully inflated when you serve it. As a matter of fact I think they’re as delicious when reheated in thee microwave on the next. ¿Can you tell I really love soufflé?
If you’re going to separate your eggs in advance always place cling film over them touching their surface. If they’re in contact with air a dry layer starts to form on the surface that’s then impossible to dissolve.
- 200 g sweet potatoes peeled and cubed
- 25 g unsalted butter + more to butter the ramekins
- 25 g all purpose flour
- 250 ml milk any kind you like
- 50 g parmesan cheese freshly grated, I used Grana Padano
- 2 egg whites
- 2 egg yolks separated
- Cook the sweet potato in water until really tender, about 20min. Remove them and purée them. You can use a potato press, a sieve or a food processor. Set aside.
- In a pot melt the butter and add the flour. Stir constantly with a whisk over medium heat and let it boil for a minute.
- Remove the pot from the heat and add the milk in small drizzles, whisking in between each one. At the beginning you’ll have a thick dough but as you add more milk it will loosen up.
- Take the pot back to the heat and cook the contents until it breaks into a boil, whisking constantly.
- Add the cheese and mix until melted.
- Remove the pot from the heat and add 1 of the egg yolks, mixing it in quickly.
- Add the sweet potato and mix it in with a whisk. Let the mix cool down until warm (don’t let it cool down completely). At this point taste the mix and adjust the salt level. Remember that when you add the egg whites the salt level will go down more.
- Butter the base and sides of the ramekins (mine are 180ml) with a brush (silicone or pastry). For the sides you want to use upward strokes, that helps them grow in the oven.
- Add the other egg yolk to the batter and mix it in.
- Whip the egg whites until firm peaks form and add a third to the batter quickly to make the texture between them more similar.
- The two thirds you want to fold in to keep as much air as possible inside.
- Fill the ramekins and flatten the top with a spatula. Afterwards run your thumb around the inside edge to separate the top part. This helps them rise. If you’re a bit confused watch the video lines above.
- Take the ramekins to a preheated oven at 180C for 15-20min or until golden on top and risen.
- Serve immediately.