Sweet Potato Soufflé

Provided by Johnny Iuzzini, Jean-Georges, New York

Adapted by StarChefs.com

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Prep: 20 mins
Cook: 20 mins
Ready in:

Serves:

Ingredients

Sweet potato soufflé:
8 3/4 ounce sweet potato puree
2 egg yolks
1 3/4 ounce heavy cream
1/2 ounce corn starch
4 1/2 ounce egg whites
3 1/2 ounce sugar

Cooking Instructions

For sweet potato soufflé:

Butter and sugar 6 (4-ounce) soufflé molds or ramekins. Warm sweet potato puree slightly to remove chill. Add yolks and cream and mix until smooth. Add sifted corn starch. In a separate bowl make a French meringue by beating the egg whites with an electric mixer on medium speed until foamy. Add sugar and continue beating until very stiff peaks form. Gently lighten the sweet potato base by mixing in a small amount of the meringue and then fold in the rest.

To assemble and serve:

Preheat oven to 375° F. Place one drained cranberry in the middle of each mold. Pipe the soufflé mix carefully on top coming about 1 inch over the mold. Cook for 8 to 10 minutes until the soufflé rises and is golden brown. Serve immediately. At table side make a small incision in the top of the soufflé and pour in about 1 Tablespoon of date Anglaise.