I used to make sweet potato souffle one way. Then my one year, my younger cousin and I both made it and his was waaaaaay better than mine. I remember having a spoonful of his and my souffle on my plate and not even touching what I made after I tasted his. His had coconute which took the flavor to another level. The sweet potatoes here are baked, which allows the sugars inside of the potato to caramelize, which allows you to add use less sugar in the dish. 

This totally violates Heavy Spoon's "quick recipe" rule, but it is worth it! Promise.

ingredients

FEEDS  8

Souffle 

  • 5 cups of pureed sweet potatoes (8 small potatos, 5 large ones)
  • 3 beat eggs
  • 1/2 cup coconut milk
  • 1/2 cup of white sugar (a cup if you want it desert-like sweet)
  • 1 teaspoon vanilla extract
  • 4 tbsp of melted salted butter

Topping

  • 6 tbsp of melted butter
  • 1/2 cup of self-rising flour flour
  • 1/2 cup of oats
  • 3/4 cup light brown sugar
  • 1 teaspoon of cinnamon
  • optional- 1/2 cup of coconut + 2 tbsp of melted butter
  • optional- 1/2 cup chopped walnuts + 2 tbsp of melted butter

Cook time

Total: 2 hours

  • 45 mins potato bake
  • 15 spud cool-out time
  • 15 mins preparation
  • 45 mins souffle bake

 

hARDWARE

  • Food processor
  • Large pot
  • Cutting board / knife
  • Two large bowls
  • Spoon
  • Whisk
  • Baking Dish

Method

  1. Pre-heat oven to 400 degrees. Scrub potato skin clean with wet paper towel and place on baking sheet line with tin foil or parchment paper.
  2. Bake for 45 mins at 400 degrees.
  3. Remove from oven, and place in bath of water to cool potatoes enough for peeling and cutting. 
  4. Peel and cut potatoes into inch cubes. 
  5. Add coconut milk, eggs, sugar, melted butter and vanilla extract to food processor and mix.
  6. Slowly add in cubes of sweet potatoes and puree until potatoes reach smooth texture. Pour into baking dish and smooth the top with a spoon or spatula. 
  7. In a bowl, combine butter, self-rising flour, oats, brown sugar and cinnamon in bowl. Mix until it resembles a loose dough. 
    • Using self-rising flour gives you more of a cookie-like topping, than a crumble. It's great.
  8. Crumble topping evenly over sweet potatoes. 
  9. Bake at 400 for 20-25 minutes until top is browned. 

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