Monday, October 08, 2007

Sweet Potato Souffle

Every time I create a new dish, hoping it goes over well, I think about all the other parents out there doing the same thing. It does take effort and time. It's worth it, but there is that crushing moment when your little one spits out the new dish and proclaims it "Yuck!"

Take a deep breath. Repeat after me: THIS IS NORMAL. Give it another fourteen or so times, and maybe your kiddo really doesn't like it. As the movie title goes, "once is not enough."

And then there are the times when that first hopeful bite gets in — a small miracle in and of itself — and stays. And another. And another. Every muscle relaxes, you allow yourself a little hash mark on the imaginary nutritional chalk board and give yourself a gold star.

And you deserve that star. Because it isn't easy. Because you keep trying and you know it's the right thing to do.

This recipe was a first- and second-time success. We all liked it. It tastes even better cold the next day. It's a nice fall side dish that is lighter and healthier than many similar recipes. It is not a true souffle, so you don't have to worry about it falling the second it comes out of the oven.

Sweet potatoes are one of the easiest vegetables to like. They are also a fantastic source of beta carotene, over 250 percent of the daily value in a serving plus a third of the recommended daily allowance of vitamin C. Despite their sweet flavor, this orange variety is lower in glycemic index than white potatoes, meaning a serving will not raise your blood sugars as much.

The vegetables are native to Central America and are one of the oldest known vegetable varieties dating back to at least 10,000 years. The crop was introduced to Europe by Christopher Columbus, and spread around the globe by Spanish and Portuguese sailors.

Sweet Potato Souffle

2 lbs washed, peeled and diced sweet potatoes (start with a bit over 2 lbs. to allow for peeling)
3 tbs. flour
2/3 cup brown sugar
1 tsp. baking powder
1/4 tsp kosher salt
1 tbs. maple syrup
1 tsp. orange extract
1/4 cup light sour cream
3 eggs
2 tbs. butter, melted

Steam the diced sweet potato for about 20 minutes until tender. Allow to cool before preparing the rest of the recipe.

Preheat oven to 350 degrees.

Place the sweet potato in a food processor and pulse until pureed. Add the flour through the extract and pulse to combine. Add the sour cream, eggs, and butter. Pulse to combine well, scraping sides as needed. Pour batter into a greased souffle dish. Bake for about one hour or until edges are puffed and center is nearly set. Allow to cool for about 15 to 20 minutes before serving for the best texture. It really does get better cold the next day. 


Misty said...

Thanks! I'll definitely be trying this. The carrot souffle recipe you have is now my favorite way to eat carrots. And I've been eying other vegetables, thinking things like, "Hmm, could peas make a good souffle?" :D

The Expatriate Chef said...

Yeah, that carrot souffle is good. I would say this one rivals it for fall menus easily.

Misty said...

Could you tell me, what is the purpose of the sour cream in these recipes? Could something like milk work instead?

Korinthe said...

My mom made up or tweaked a similar recipe to get us kids to eat eggs. Hers had 6 eggs, no flour, probably another pound or two of potatoes, plus a couple layers of apple slices and a truly decadent butter-brown-sugar-pecan topping. (YUM) And no sour cream, just 3 Tbsp butter. Plus a little mace.

We had some last week to mark the earnest onset of Fall. It's incredibly good for breakfast too :)

Gavin said...

Can I seriously come over for breakfast soon? ...... your food lookss so yummy.....