1 Video | Photo: Smokey Sweet Potato Souffle Recipe
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!
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 29 reviews
By John146
Chicago, IL
on December 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Repeated this for Thanksgiving this year (2012, and my family raved over it. They expected the sweet version -- nuts and brown sugar or marshmallows on top -- but were pleasantly surprised with Claire's savory version and especially the mild "kick." It's a new Thanksgiving staple for our family!
By BlossomThyme
Millersville, MD
on December 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Added a stick of butter but it just was not as delicious as I thought it would be. It's OK as a side if you add extra butter when serving and a pinch of salt. But just OK. No one else was crazy about it. Using what I have left (and there was a ton to make gnocchi. Will only need 2 cups for that and will toss the rest. Something's missing and I don't know what it is. A pound of bacon didn't even save it. Definitely wouldn't make this again. I'll stick with the sweet version for Thanksgiving.
By kbrodbe
Chicago
on November 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great start to a fantastic recipe!! I read the reviews and cross checked some other similar recipes and made a few tweaks and ended up with the most popular dish of thanksgiving! I added 1 stick of softened butter, 1/2 cup of milk (i used whole milk and upped the spice by using 1 and 1/2 of the peppers and 3 teaspoons of the liquid (might be too spicy for some so this part is up to you. Will make this again and already gave out the recipe to three friends!
Read all 29 reviews