Can Sweet Potatoes Soufflé be made ahead of time?

Yes, you can make this soufflé ahead! You have two choices: * Partial make ahead. Roast and purée the sweet potatoes up to 2 days ahead, cover, and refrigerate. Bring to room temperature before finishing the recipe. * Bake ahead and reheat. Prepare and bake the soufflé up to 2 days ahead, cool completely, wrap well and refrigerate. Bring to room temperature and reheat in a 350-degree oven for around 15 minutes.

How to Store and Reheat Sweet Potato Soufflé?

As mentioned in the make-ahead instructions, if you make this soufflé ahead - or have leftovers - cool completely, wrap well, and refrigerate . To reheat, bring to room temperature and place in a 350-degree oven for around 15 minutes.

Can you substitute canned sweet potatoes for fresh?

Yes, you can use canned sweet potatoes in this recipe , and skip the first 3 steps in the instructions.

Show-Stopping Brandied Sweet Potato Souffle

Name: Brandied Sweet Potato Souffle Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1 to 2 tablespoons fine, dry bread crumbs; 2 very large sweet potatoes, peeled and cut into 1-inch cubes; 2 teaspoons olive oil; Kosher salt, to taste; 1/2 cup whole milk; 4 tablespoons butter, softened; 1/4 cup brandy; 1/8 teaspoon cayenne; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt, or more to taste; 1 generous teaspoon lemon zest; 4 eggs, separated

Ingredients

Scale

1 to 2 tablespoons fine, dry bread crumbs
2 very large sweet potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
Kosher salt, to taste
1/2 cup whole milk
4 tablespoons butter, softened
1/4 cup brandy
1/8 teaspoon cayenne
1/4 teaspoon ground nutmeg
1/2 teaspoon salt, or more to taste
1 generous teaspoon lemon zest
4 eggs, separated

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Instructions

Preheat oven to 400 degrees.
Butter a 1-quart soufflé dish and coat inside with fine bread crumbs, tilting and turning dish to coat sides completely.
Place sweet potato cubes in a large roasting pan; toss with olive oil and sprinkle with kosher salt to taste. Roast, stirring occasionally, about 30 to 35 minutes or until very soft. Cool slightly, then transfer to a food processor. Pureé until smooth to yield 2 cups. (Freeze any extra pureé for other use.)
In a small saucepan (or glass bowl in the microwave), heat the milk until hot but not boiling.
In the bowl of an electric mixer, beat together the hot milk, mashed sweet potato, butter and brandy, mixing until smooth. With machine running, add the cayenne, nutmeg, salt, lemon zest and 4 egg yolks.
In a clean bowl, beat the 4 egg whites until stiff peaks form (do not overbeat). Fold egg whites into sweet potato mixture; pour into prepared soufflé dish. Bake for 25 to 30 minutes or until well puffed and browned on top. Serve immediately.

Notes

Gluten free: use gluten free breadcrumbs.

Variation: 2 more beaten egg whites can be added for a lighter soufflé.

Author: (From "Fresh Tastes" by Lee Clayton Roper)
Category: side dishes, desserts, gluten free, easy entertaining
Method: Bake
Cuisine: French