La Comedia Sweet Potato Souffle - CopyKat Recipes (2024)

FAQs

Why is my sweet potato souffle runny? ›

Roasting sweet potatoes in the oven makes them sweeter and lends caramel-like notes from the natural sugars cooking. Don't add more sugar to make up for it—that could make the souffle runny. Just know it's a flavor trade-off you'll be making if you do this.

Store leftover sweet potato soufflé in an airtight container in the fridge for up to three days. Reheat in the microwave or a 350 F oven for 15 minutes, or until warmed through. You can also freeze this dish in an airtight, freezer-safe container for up to 6 months.

Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.

The main difference between a souffle and a casserole is that souffles tend to have a lighter texture and are leavened by egg whites. For this particular dish, the difference between a sweet potato casserole and a souffle is in the texture of the potatoes.

The egg is the all-important binder in a sweet potato casserole: it enriches and stiffens the mixture without making it heavy. Make sure to cool the mash slightly before adding the egg so it doesn't scramble, and to stir well so there are no streaks of cooked egg white in the finished dish.

TO STORE: Sweet potato soufflé may be kept in an airtight container for up to 4 days in the fridge. TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F or in the microwave. TO FREEZE: Freeze souffle in an airtight, freezer-safe storage container for up to 3 months.

Souffle may be made up ahead and refrigerated as long as 24 hours. Put souffle in cold oven and bake 50 minutes at 325 degrees. It can also be frozen up to 7 days. Allow 50 to 60 minutes to bake frozen at the same temperature.

Aldi Season's Choice Sweet Potato Casserole Is Back

You can pop it in the oven to bake for a little over an hour or heat it in the microwave in under 15 minutes.

There's only one serious secret to the perfect soufflé and that is careful whisking of the egg whites so they keep their volume and puff to a maximum in the oven. The whites should be at room temperature and you can reckon at least one and a half per person.

How much sugar is in a sweet potato souffle? ›

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

Microwave Method

While an oven-baked potato is a truly delicious thing, it can take more than an hour for the flesh to fully cook through. You can get great results in much less time by cooking the potato in the microwave. (Just don't bother boiling it!)

The skin will add a little texture, so if you are serving children or sensitive eaters, consider peeling the sweet potatoes before roasting. Cut (Almost) Uniform Pieces. To make sure the sweet potatoes cook evenly, try to cut them all roughly the same size.

The solution for watery casseroles is instant potato mash powder or cornflour - slake (mix with a little water) at first or it will go lumpy. Stir well. Alternatively, don't add so much water at first, especially if you're using a slow cooker.

How can I keep my sweet potato casserole from becoming watery? The sweet potato mixture will set up as it cools, but for an even thicker texture, you can add a spoon of cornstarch or flour to the filling before baking.

If you take too long to use the batter, the egg whites will become watery over time. This is why I preheat my pan ahead of time and use all the batter immediately. If the egg whites are not stiff enough, they will cause the batter to fall flat and become watery.

Setting standard. Soufflés are best when they're still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.