Fall 2020 Faulkner Lifestyle

Sweet Potato Souffle
This souffle is easy, not too sweet, and
looks beautiful on the plate.
INGREDIENTS
1 tablespoon unsalted butter,
plus more for soufflé dish(es)
Sugar, for soufflé dish
2 tablespoons all-purpose flour
1/2 cup whole milk
1 cup mashed sweet potatoes*
3 large eggs, separated,
and at room temperature
1/4 cup maple syrup (for more
sweetness, use up to 1/3 cup)
1/4 to 1/2 teaspoon ground nutmeg
(I used 1/4 teaspoon)
Pinch of salt
Confectioners’ sugar for dusting
INSTRUCTIONS
Wrap one medium/large sweet potato
in foil and bake on a baking sheet in
a 350 degree oven (I place the sweet
potato in the oven while it is preheating)
until softened, about 40 minutes to
1 hour. Let cool and then remove the
flesh and mash with a fork.
Preheat oven to 375 degrees.
Prepare soufflé dishes by buttering and
then dusting with confectioners’ sugar,
tapping out the excess. [You should
have enough soufflé batter to fill four
6-oz. ramekins; I used a large 5-inch
diameter by 3-inch tall dish (a little
over 2 cup capacity) and a 3 3/4-inch
diameter by about 2-inch tall one.]
In a medium saucepan, melt butter
over medium heat. Add flour, and cook,
whisking, until golden, about 2 minutes.
Gradually add milk, whisking constantly,
until thickened, about 1 minute. Remove
from the heat. Stir in the mashed sweet
potatoes and egg yolks, followed by the
maple syrup and nutmeg. Set nearby.
In the bowl of a stand mixer fitted with
the whisk attachment, whip egg whites
with a pinch of salt until it just reaches
stiff peaks. Whisk 1/4 of the egg
whites into the sweet potato mixture,
then gently fold in the remaining whites
using a rubber spatula. Spoon mixture
into the prepared soufflé dishes, filling
nearly to the top and smoothing the
surface. Place onto a baking sheet and
bake until puffed (and just slightly jiggly
when moved), about 35-45 minutes.
Carefully remove soufflé from the oven,
set on a plate, dust with confectioners’
sugar. Serve immediately.
NOTE: If you are in a hurry but still
want sweet potatoes on your plate,
try this simple, baked method instead.
Baked Sweet Potatoes
INGREDIENTS
3 sweet potatoes
1 tablespoon avocado oil, extra virgin
olive oil or melted coconut oil
Salt
INSTRUCTIONS
Preheat the oven to 400F.
Cut sweet potatoes in half, lengthwise.
Place on a rimmed baking sheet.
Drizzle potatoes with the oil and rub the
oil onto the flesh of each potato. Sprinkle
each potato with just a pinch of salt.
Flip the potatoes over, flesh-side down
on the baking sheet. Some oil will spill
over on the sheet pan.
Bake the sweet potatoes, uncovered,
for 30-35 minutes, until the skins begin
to look shriveled and soft. Remove the
potatoes from the oven. The baked
sweet potatoes should be slightly brown
and caramelized on the top of the flesh
and soft throughout the potato.
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