Sweet Potato Soufflé

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  • 5 (1)
70 MIN
6 SERVING
Easy

PROTEIN

43g

CARBS

66g

CALORIES

1095kcal

SUGAR

17g

cholesterol

908mg

FAT

31g

Ingredients

Serving

parmesan cheese ( or manchego, grated fine for dusting ramekins )

1/4 cup

butter ( for greasing ramekins )

2 tbsp

shallot ( finely diced )

1 shallot

minced garlic

1 clove

sweet potato ( mashed )

1 cup

olive oil

2 tablespoon

milk ( of any kind (I used coconut milk) )

1/2 cup

parmesan cheese ( manchego, gruyere, or gouda cheese, grated )

1/2 cup

egg whites

4 medium

Sweet Potato Soufflé

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  • 5 (1)

Instructions

Step 1

Preheat oven to 375 degrees.

Step 2

Prick sweet potatoes with a fork (generously) and bake for about 40 minutes until soft. Remove from oven and let cool until cool enough to handle. Scoop cooled potato out of the skin and mash.

Step 3

Sauté shallot and garlic until the shallot begins to be translucent.

Step 4

Lightly grease six (6-8 ounce) small ramekins and dust with the parmesan cheese.

Step 5

Combine olive oil, milk, parmesan, and sweet potato in a bowl.

Step 6

In a separate bowl, beat egg whites until they form stiff peaks.

Step 7

Gently fold egg whites into sweet potato mixture until combined.

Step 8

Pour into prepared ramekins.

Step 9

Bake about 15 minutes until nicely puffed and lightly browned.

Step 10

Serve immediately. These will lose some of their “puff” as they sit and cool.

The simple sight of fruitcake or Swedish rosettes brings me right back to my grandmother’s kitchen filled with the assortment of goodies and the scent of a holiday meal being cooked. The festive mood in the room was filled with anticipation waiting for Christmas morning. Christmas Eve holds just as much excitement for me as an adult, and I’m still grinning with pure joy on Christmas morning. We often celebrated our holiday with gifts to each other on the night of Christmas Eve, but it would always have to wait until our meal was made, eaten, and dishes were complete. My grandmother would always make us a home-cooked meal on Christmas Eve along with my aunts, and though she has passed, the tradition continues with a special feast on the night before Christmas.

There is such enjoyment that comes from creating a meal together, especially when you experience it as a family. It can, however, be stressful to bring a healthful spread to the table that still holds the nostalgia of the holidays as well as maintains your current eating goals as an athlete or health-conscious family.

For this holiday, leave the stress behind with a simple menu that will leave everyone content and able to enjoy the rest of the day or night with loved ones. Roasted pork tenderloin is both delicious and warming with a comforting porchetta style spice blend topped with a traditional cranberry sauce. The other meal components include an easy sweet potato soufflé and a festive Brussels sprouts sauté that can be put together in minutes. For dessert, we’re complementing our meal with mulled wine poached pears topped with blue cheese and walnuts. The whole meal will take you about 1.5 to 2 hours to cook if only one person is doing the cooking. I’ve included a sequence of how to manage all of the cooking at the end of the recipes. You can save time by baking the sweet potatoes and making the cranberry sauce and pears the day before as well as seasoning the tenderloin in advance. From my family to yours, I wish you the happiest and healthiest of holidays!

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