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Category: Sweet Potatoes
Yield/Servings:5
Prep Time: Cook Time: Total Time:
For the souffles:
•2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
•2 TBS olive oil
•3 TBS butter plus extra for greasing the ramekins
•3 TBS flour
•3/4 c. warm milk
•1/4 c. Captain Morgan Original Spiced Rum
•3 egg yolks
•1/4 c. sugar plus extra for preparing the ramekins
•6 egg whites
•pinch cream of tartar
1.Preheat the oven to 375F. Toss the sweet potato cubes with the olive oil and place in a single layer on a baking sheet. Bake for 30-40 minutes, until very tender and almost falling apart. Stir the sweet potatoes once after 20 minutes. While still warm, add the sweet potato cubes to a blender and puree until smooth. Scrape the puree out of the blender and set aside.
2.Adjust the oven temperature to 350F. Butter five 6-oz. souffle dishes or ramekins, then sprinkle a bit of sugar into each. Tap the sugar around the edges of the dish, tapping out any excess. Set the prepared dishes aside.
3.In a wide frying pan, melt the butter over medium heat. Whisk in the flour, and cook for 2-3 minutes, until the mixture is a pale yellow and smells nutty. Add 1/4 c. of the warm milk to the roux and whisk until smooth, then slowly whisk in the remaining warm milk. Cook over medium-low heat until thick and smooth, about 1-2 minutes, then remove from the heat. Whisk in the rum, and let cool slightly.
4.Beat the egg yolks and the sugar together until thick and pale yellow. Quickly whisk into the roux, taking care that the roux is not hot enough to scramble the eggs. Then, whisk in 3/4 c. of the sweet potato puree, adding 1/4 c. at a time. When the mixture is smooth and evenly colored, set aside.
5.In a large,...
see full recipe at: katieatthekitchendoor.com
Recipe Source: katieatthekitchendoor.com
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Sweet Potato Souffles with Rum Raisin Sauce
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Category: Sweet Potatoes
Yield/Servings:
Prep Time: Cook Time: Total Time:
For the souffles:
•2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
•2 TBS olive oil
•3 TBS butter plus extra for greasing the ramekins
•3 TBS flour
•3/4 c. warm milk
•1/4 c. Captain Morgan Original Spiced Rum
•3 egg yolks
•1/4 c. sugar plus extra for preparing the ramekins
•6 egg whites
•pinch cream of tartar
1.Preheat the oven to 375F. Toss the sweet potato cubes with the olive oil and place in a single layer on a baking sheet. Bake for 30-40 minutes, until very tender and almost falling apart. Stir the sweet potatoes once after 20 minutes. While still warm, add the sweet potato cubes to a blender and puree until smooth. Scrape the puree out of the blender and set aside.
2.Adjust the oven temperature to 350F. Butter five 6-oz. souffle dishes or ramekins, then sprinkle a bit of sugar into each. Tap the sugar around the edges of the dish, tapping out any excess. Set the prepared dishes aside.
3.In a wide frying pan, melt the butter over medium heat. Whisk in the flour, and cook for 2-3 minutes, until the mixture is a pale yellow and smells nutty. Add 1/4 c. of the warm milk to the roux and whisk until smooth, then slowly whisk in the remaining warm milk. Cook over medium-low heat until thick and smooth, about 1-2 minutes, then remove from the heat. Whisk in the rum, and let cool slightly.
4.Beat the egg yolks and the sugar together until thick and pale yellow. Quickly whisk into the roux, taking care that the roux is not hot enough to scramble the eggs. Then, whisk in 3/4 c. of the sweet potato puree, adding 1/4 c. at a time. When the mixture is smooth and evenly colored, set aside.
5.In a large,...
see full recipe at: katieatthekitchendoor.com
Recipe Source: katieatthekitchendoor.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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