Smokey Sweet Potato Souffle

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
8 to 10 servings
Level:
Intermediate

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 and 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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    This recipe is featured in:

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