Recipe: Smoked Sweet Potato Soufflé

We made a smoked sweet potato soufflé as part of our culinary demonstration at the Designing Maine event in Biddeford. We think that this side dish is a wonderful addition to your fall table.

Recipe: Smoked Sweet Potato Soufflé
A great accompaniment to any fall meal, this Smoked Sweet Potato Soufflé is sure to impress your Thanksgiving guests. The homemade marshmallow topping makes this dish really special.
Author:
Cuisine: Contemporary American
Recipe type: Side Dish
Serves: 8
Prep time: 
Total time: 
Ingredients
Marshmallows
  • 2 cups - Sugar
  • ½ cup - Light Corn Syrup
  • ½ cup - Water
  • 9 each - Gelatin Sheets, or 2 ½ Tablespoons bloomed gelatin powder
  • 1 teaspoon - Vanilla
  • 2 each - Egg Whites
  • ¼ cup - Powdered Sugar, sifted
Smoked Sweet Potato Puree
  • 4 each - Sweet Potatoes, peeled and quartered
  • ½ cup - Smoking Chips, Olivewood or Fruitwood preferred
  • 2 teaspoons - Kosher Salt
  • ¼ cup - Real Maple Syrup
  • ¼ cup - Heavy Cream
  • 2 ounces - Unsalted Butter
  • To Season - White pepper and Kosher salt
Instructions
Marshmallow Method
  1. Place gelatin sheets in cold water, this will soften the gelatin
  2. Add sugar, water and light corn syrup in small sauce pan and bring to simmer over medium heat
  3. Once sugar has begun to dissolve raise the heat to high and let boil for 3 minutes
  4. Add boiling sugar mixture to Kitchen Aide bowl with whip attachment, carefully add in reserved gelatin sheets
  5. Whip sugar and gelatin mixture on high speed for 8-10 minutes or until mixture has become very thick and white, whip in vanilla
  6. Add egg whites in another clean kitchen aid bowl with whip attachment, and whip on high speed until stiff peaks
  7. Fold in stiff egg whites with marshmallow mix and place in Tupperware container sprayed with non-stick spray and dusted with powdered sugar
  8. Refrigerate for at least 2 hours, reserve
  9. Cut into desired shapes with circle cutter or knife
Sweet Potato Puree Method
  1. Place smoking chips in smoking pan and light to generate smoke, place rack and cover on top. Once smoke has begun place sweet potatoes on rack, , and cover and let smoke for 5 minutes
  2. Put sweet potatoes in large pot covered with water and teaspoons salt, bring to boil and then turn down to simmer and cook 14-18 minutes or until fork tender
  3. While potatoes are cooking, combine heavy cream, butter, and maple syrup in small saucepan and bring to low simmer, reserve
  4. Drain potatoes and process through food mill to remove lumps
  5. Whip in the reserved heavy cream mix and season with kosher salt and white pepper
Soufflé Method
  1. Place sweet potato mix in individual ramekins soufflé ramekins or if serving family style one large soufflé dish
  2. Top with sweet potato mix with reserved marshmallow and bake in 400 oven until marshmallow has risen and browned, 4-8 minutes
  3. Serve immediately

 Learn more about the Designing Maine Event.

About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on "Best Thing I Ever Ate," "Chopped," "Rewrapped," and "Beat Bobby Flay" on the Food Network and on the Travel Channel's "Food Paradise." They have also appeared in Oprah Winfrey's "O" The Magazine. The O'Heas have been guest chefs at Walt Disney World's Epcot International Food & Wine Festival, Houston's "Sugar Land Food & Wine Affair, Boca Raton's "Boca Bacchanal" Food & Wine Festival, and on Holland America Cruise Line.