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: Academe at The Kennebunk Inn
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
- Place gelatin sheets in cold water, this will soften the gelatin
- Add sugar, water and light corn syrup in small sauce pan and bring to simmer over medium heat
- Once sugar has begun to dissolve raise the heat to high and let boil for 3 minutes
- Add boiling sugar mixture to Kitchen Aide bowl with whip attachment, carefully add in reserved gelatin sheets
- Whip sugar and gelatin mixture on high speed for 8-10 minutes or until mixture has become very thick and white, whip in vanilla
- Add egg whites in another clean kitchen aid bowl with whip attachment, and whip on high speed until stiff peaks
- Fold in stiff egg whites with marshmallow mix and place in Tupperware container sprayed with non-stick spray and dusted with powdered sugar
- Refrigerate for at least 2 hours, reserve
- Cut into desired shapes with circle cutter or knife
Sweet Potato Puree Method
- 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
- 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
- While potatoes are cooking, combine heavy cream, butter, and maple syrup in small saucepan and bring to low simmer, reserve
- Drain potatoes and process through food mill to remove lumps
- Whip in the reserved heavy cream mix and season with kosher salt and white pepper
Soufflé Method
- Place sweet potato mix in individual ramekins soufflé ramekins or if serving family style one large soufflé dish
- Top with sweet potato mix with reserved marshmallow and bake in 400 oven until marshmallow has risen and browned, 4-8 minutes
- Serve immediately
Learn more about the Designing Maine Event.
About The Kennebunk Inn