Thanksgiving 2013 – Sweet Potato Souffle With Honey And Egg Nog

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I’ve been looking for the perfect Thanksgiving sweet potato souffle recipe for years. I think this is it!

This recipe substitutes eggnog for condensed milk and honey for the brown sugar, maple syrup and tiny marshmallows. It’s just as sweet and tasty, but a bit more sophisticated. (Not that I have anything against tiny marshmallows!!)

This souffle is something your guests will actually LIKE to eat!!

Yield:  4 large or 8-10 small servings

Ingredients:

2 Large or 3 Medium Sweet Potatoes

Granulated Sugar for dusting the souffle dish

Powdered Sugar for dusting the top

3/4 cup Eggnog

3 Large Eggs, separated and room temperature

1 cup Honey

2 tablespoons Butter plus more for greasing the souffle dish

2 tablespoons all purpose flour

1 teaspoon Vanilla Extract

1 teaspoon Cinnamon

1/2 teaspoon Allspice

1 ounce Brandy (optional)

1/2 Lemon (juiced)

1/2 teaspoon Salt

Directions:

Place sweet potatoes in a stock pot and cover with water by at least 2 inches. Bring to a boil and cook for 20 minutes or until very tender. Drain and allow to cool before handling. Peel and discard skins.

Place the sweet potatoes in a large bowl and break up and mash using a spoon.

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 eggnog; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in honey, vanilla, brandy  (if using), lemon juice, salt, and spices 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 dusted with powdered sugar.

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Holidays With Honey – Honey Sweet Potato Souffle

sweet potato souffle

Yield:  4 to 6 servings

Ingredients

Souffle:

3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes

3/4 cup honey

3 eggs, beaten

1/2 cup milk

8 tablespoons unsalted butter, about 1 stick, melted

1 tablespoon vanilla extract

1/2 teaspoon salt

Topping:

1 cup packed light brown sugar

4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature

1/2 cup self-rising cake flour

1 cup chopped pecans

Directions

Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.

In a large bowl, combine the sweet potatoes, honey, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.

Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.