La Comedia Sweet Potato Souffle - CopyKat Recipes (2024)

FAQs

Why is my sweet potato souffle runny? ›

Roasting sweet potatoes releases their natural sugars, and using additional sugar (on purpose or accidentally) can cause the souffle to be runny once baked. Use Good Quality Pecans. The pecans are the star of the topping!

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.

A really good sweet potato casserole filling should be light and moist, not dense. If it's dense, then you may not have added an often overlooked ingredient—an egg. An egg adds lift, structure and volume and makes the filling more custard-like.

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.

Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes). Make it as smooth or chunky as you like!

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.

That's then mashed to a fluffy texture and topped with a streusel-like topping made with brown sugar, flour, cinnamon, butter, and pecan halves. How long can sweet potato soufflé sit out? As with all dishes, it's OK to leave sweet potato soufflé at room temperature for about 2 hours.

What makes a good soufflé? ›

Well-beaten, stable whites are the key to a gorgeously puffy soufflé. So don't rush this step. The slower you go, the better your chances for success. Take a moment to make sure there are no traces of yolk or any fat in the egg whites or the bowl.

Boil the sweet potatoes in a large stockpot until soft, about 25 minutes; drain. When cool enough to handle, peel the potatoes and transfer them to a large bowl. While the potatoes are still warm, add the butter, cream, agave, cinnamon and salt, and mash until smooth. Sprinkle with the orange zest.

Directions. Preheat oven to 375 degrees with rack in center position. Scrub and pat potatoes dry. Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours.

No, there is no need to soak sweet potatoes before roasting. What temperature should I bake my sweet potatoes? Bake sweet potatoes at a high temperature. We find that anything between 400°F and 450°F works well.

Add more potato and no liquid also you could use potato flakes to thicken them to the texture you like. You should always bake sweet potatoes. Baking intensifies the flavors. Boiling drains out flavor and also makes the sweet potatoes wet.

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 your sweet potato casserole turned out “watery”, its usually because you forgot to add eggs; you didn't let your casserole have enough time to set up after baking or you used fresh sweet potatoes and didn't boil them long enough before mashing.

The hotter the oven, the more quickly and fully the soufflé will rise, and the faster it will brown and set on the outside. But the soufflé is also more likely to remain runny in the center, since it'd come close to burning on the outside if you were to leave it long enough to cook through to the center.