Souffléd Sweet Potatoes
We lightened up the usual dense and heavy sweet potato puree by folding beaten egg whites into them. The result fluffy, light—and still full of rich sweet potato flavor. We also replaced the dated marshmallow topping with a golden, crunchy, sweet topping made from cornflake crumbs—it is sure to be the start of a new tradition.
- Sweet Potatoes:
- 6 pounds orange flesh sweet potatoes (peeled, cut into 1-inch pieces)
- 5 tablespoons unsalted butter (softened)
- 1/3 cup maple syrup
- 1 tablespoon fresh orange zest (grated)
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 3 large egg whites
- 2 cups corn flakes (crushed)
- 3 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
Preheat the oven to 400°F.
Combine the sweet potatoes in a Circulon Symmetry Chocolate 3.5-Quart saucepan with enough cold water to cover by 2-inches. Bring to a boil over medium-high heat. Cook until the potatoes are tender, 12-14 minutes; drain and return to the saucepan. Add the softened butter, syrup, zest, nutmeg, salt and pepper; beat with an electric mixer on medium until smooth. Rinse off the beater for the mixer. Place the egg white in a bowl and beat with the mixer on high speed until whites hold stiff peaks. Stir 1/3 of the egg whites into the potato mixture. Gently fold in the remaining egg whites in 2 additions. Transfer to a Circulon Symmetry Chocolate 9 x 13-inch nonstick baking dish.
For the topping, combine the crushed corn flakes, sugar, cinnamon and butter. Sprinkle the mixture over the sweet potatoes in an even layer.
Bake until the crust is golden and the potatoes are hot, 33-35 minutes. Let stand 10 minutes before serving.