This updated recipe for sweet potatoes takes the old-standby casserole and elevates it to a new height — the soufflé.
This version, created by Chef Conor Favre of the Sheraton Wild Horse Pass Resort & Spa in Arizona, uses whole cream, plenty of butter, real vanilla beans, and just a hint of maple syrup to create a decadent flavor and creaminess. A touch of salt helps cut the sweetness and is reminiscent of a salted caramel.
And speaking of caramel, each personal soufflé is served up in its own tiny ramekin, topped with a gorgeous layer of crispy caramelized min-marshmallows. Be sure to make some extra ramekins full of this good stuff, because such a new take on the classic candied sweet potato recipe is sure to leave your guests asking for seconds!
This sweet potato soufflé recipe takes the well-known sweet potato casserole to a new level -- combining butter, maple syrup, brown sugar and real vanilla into heavenly flavor-infused ramekins of caramelized marshmallow bliss.
1/2 cup heavy cream
8 ounces butter, unsalted, split into 6 ounces for the potatoes mix and 2 ounces for the ramekins
1 teaspoon maple syrup
3 tablespoons brown sugar
1 vanilla bean
5 large sweet potatoes, peeled
1/4 cup sugar
Kosher or sea salt and white pepper to taste
2 cups mini-marshmallows
In a small pot, add the cream, butter, maple syrup and brown sugar.
Cut the vanilla bean in half. On one half, lengthwise slide down the middle pulling the seeds. (Use the remaining half by keeping in white sugar or oil to add vanilla flavor.)
Add the vanilla-bean seeds to the mixture above. Bring the mixture to 125 degrees on a food thermometer, remove from the heat and allow to cool.
Add sweet potatoes to a stove-top steam pan, and steam until fork-tender, about 8-10 minutes.
While potatoes are cooking, prepare 8 ramekins or soup cups. With your hand, rub the inside of the ramekin or soup cup with the reserved butter, add white sugar, and shake to cover with the sugar. Dump excess into another bowl. Repeat the process until all are dusted.
Drain potatoes and allow to dry as much as possible.
Add potatoes to the butter mixture and, using an electric mixer, whip on medium and then high speed. Season with a pinch of white pepper. Keep warm.
Scoop whipped sweet-potato mixture into each ramekin or soup bowl and top with mini-marshmallows.
Preheat broiler, and broil on the bottom shelf for 4-5 minutes to caramelize the marshmallows.
Approximate values per serving: 413 calories, 29 g fat, 81 mg cholesterol, 2 g protein, 36 g carbohydrates, 2 g fiber, 217 mg sodium, 63 percent calories from fat.