Sweet Potato Soufflé
by: Melanie Crissey
November 25, 2017
- Serves 12
My great-grandmother Lois Evelyn Newsome Crain made a sweet potato casserole that my mother calls a "soufflé." What makes this sweet potato soufflé magical is the kick of citrus that balances the sweetness of the toasted marshmallow topping. —Melanie Crissey
What You'll Need
large sweet potatoes
large navel orange
stick of butter, softened on the counter
light brown sugar
large (not jumbo) "jet-puffed" marshmallows
large sheet pan
2 quart casserole dish
blender, big enough to hold 9 cups
- Set the oven to 400.
- Rinse and dry the sweet potatoes. Prick each sweet potato with a fork a few times. Rub each sweet potato with just enough olive oil to lightly coat the skin.
- Set the sweet potatoes on the large sheet pan and roast untouched for 30 minutes.
- After 30 minutes, flip the sweet potatoes and continue roasting for an additional 40 minutes, until the jackets are easily pierced with a knife. Remove the sweet potatoes from the oven, slice each one down the middle longways, and allow them to cool on the counter until easily handled.
- Set the oven to 350.
- Zest the orange until you have about two heaping tablespoons of orange zest.
- Cut the orange into quarters and juice each wedge. A large orange should yield a little over a 1/2 cup of fresh orange juice.
- Measure the sugar, salt, and spices into a small cup.
- Cut just a tiny bit of softened butter from the end of the softened stick and use that to grease the inside of the casserole dish. Reserve the rest for the soufflé.
- Carefully remove the skins and any rough or stringy bits from each sweet potato, dropping each peeled potato into the blender.
- In the blender, add the orange juice and butter to the sweet potatoes. Pulse until smooth.
- Add sugar, salt, and spices into the blended sweet potatoes. Pulse until distributed.
- Crack two eggs into a small cup and make sure to remove any small shelly bits. Drop the eggs into the blender on top of the sweet potato mixture and pulse until just distributed.
- Working quickly, pour the sweet potato mixture into the casserole dish, scraping down the sides of the blender and smoothing the top of the prepared mixture with a spatula.
- Bake the soufflé for 30 minutes or until the peaks have started to brown just slightly.
- Remove the casserole and keep warm until ready to serve.
- About 5 minutes before you're ready to serve, stick the marshmallows evenly across the top of the soufflé. (My 2 quart Pyrex fits exactly 28 marshmallows in seven rows of four).
- Turn the broiler on 'HI.' Have some oven mitts handy. Place the casserole under the broiler, watching carefully, for just 1-2 minutes for the marshmallows to toast but not burn.
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