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Smokey Sweet Potato Souffle
Nb persons: 10
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| Recipe courtesy Claire Robinson, 2010 Show: 5 Ingredient FixEpisode: Thanksgiving Recipe categories: Vegetables, Sweet Potato, more Recipe Ratings & Reviews(28) Videos(1) 1 Video | Photo: Smokey Sweet Potato Souffle Recipe Rated stars out of 5 Total Time: 2 hr 20 min Prep 20 min Cook 2 hr 0 min Yield: Ingredients | |
| 5 pounds | sweet potatoes, pricked with a knife |
| 1 pound | sliced bacon |
| 1 chipotle in adobo, chopped, plus 2 teaspoons adobo sauce | |
| 1/4 cup | Grade B maple syrup |
| 5 | eggs, separated |
| Kosher salt | |
| freshly ground black pepper | |
Directions
Preheat the oven to 400 degrees F.
Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.
Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside, reserving 1/4 cup for garnish.
Peel the sweet potatoes and mash. Add the potatoes to a large bowl. Stir in the chopped chipotle, adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season, to taste, with salt and pepper.
In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.
Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes. Enjoy!
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