Sweet Potato Souffles
It's a universal fact that people love puffy food, souffles being one of most versatile. As long as you don't knock all the air out of the egg whites in the batter, not much can actually go wrong. Since mashed sweet potato is the base, these souffles are even easier than the traditional method that requires a saucy base. They'll deflate quickly after exiting the oven, so hurry and snap those photos! Serve with cayenne-seasoned maple syrup if you like.
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Recipe Summary
Ingredients
Directions
Chef's Notes:
Sometimes even red-skinned sweet potatoes aren't necessarily orange inside; you can scrape the skin to check.
Instead of microwaving, feel free to roast them in the oven at 375 degrees F (190 degrees C).
I kept these very plain, so as not to distract you, but you can add all sorts of things - cheese, bacon, or herbs, etc. These will also shine as a dessert. Just add some warm spices and maple syrup or brown sugar to the mashed potatoes.