Sweet Potato Souffle with Molasses Sauce

  1. MAKE THE SAUCE Preheat the oven to 375.
  2. Butter a 3-quart baking dish.
  3. In a large saucepan, cover the sweet potatoes with water and boil over high heat until tender, about 35 minutes.
  4. Let the sweet potatoes cool, then peel and slice them thickly.
  5. MAKE THE SAUCE Meanwhile, in a small saucepan, combine the cream with the cloves, star anise and nutmeg and simmer over low heat for 20 minutes.
  6. Remove from the heat and let stand for 10 minutes.
  7. Strain the cream, discarding the whole spices.
  8. MAKE THE SAUCE In a food processor, puree the sweet potatoes, in batches if necessary, with the spiced cream, butter and egg yolks.
  9. Scrape the souffle base into a large bowl and season with 11/2 teaspoons of salt and 1/4 teaspoon of pepper.
  10. MAKE THE SAUCE In a clean stainless-steel bowl, beat the egg whites with a pinch of salt until firm peaks form.
  11. With a rubber spatula, fold one-third of the beaten whites into the souffle base; fold in the remaining whites.
  12. Pour the souffle mixture into the prepared dish and bake for about 1 hour, or until risen and firm.
  13. Let the souffle rest for about 10 minutes.
  14. MAKE THE SAUCE Combine all of the ingredients in a medium saucepan and bring to a boil.
  15. Simmer over low heat, stirring occasionally, until very thick, about 20 minutes.
  16. Serve the molasses sauce warm alongside the sweet potato souffle.

sweet potatoes, heavy cream, cloves, anise pods, nutmeg, unsalted butter, egg yolks, kosher salt, egg whites, pineapple juice, molasses, honey, brown sugar

Taken from www.foodandwine.com/recipes/sweet-potato-souffle-molasses-sauce (may not work)

Another recipe

Switch theme