Reviews (1) Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 01/01/2019 Great recipe for a lower-calorie souffle!
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Gallery Individual Sweet Potato and Apple Souffles Credit: Ellie Miller Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 large sweet potato (about 10 ounces), peeled and cut into 2-inch chunks 1 medium apple (about 8 ounces), such as Granny Smith, peeled and cut into 2-inch chunks 1/8 teaspoon salt 1/2 teaspoon ground allspice 3 tablespoons granulated sugar 1 large egg yolk, plus 4 large egg whites 2 tablespoons all-purpose flour 1 teaspoon confectioners’ sugar
Gallery Individual Sweet Potato and Apple Souffles Credit: Ellie Miller
Recipe Summary Servings: 6
Gallery
Individual Sweet Potato and Apple Souffles Credit: Ellie Miller
Individual Sweet Potato and Apple Souffles
Credit: Ellie Miller
Individual Sweet Potato and Apple Souffles
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 large sweet potato (about 10 ounces), peeled and cut into 2-inch chunks 1 medium apple (about 8 ounces), such as Granny Smith, peeled and cut into 2-inch chunks 1/8 teaspoon salt 1/2 teaspoon ground allspice 3 tablespoons granulated sugar 1 large egg yolk, plus 4 large egg whites 2 tablespoons all-purpose flour 1 teaspoon confectioners’ sugar
Directions
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place sweet potato on sheet, and cover with foil. Bake 20 minutes. Add apple. Cover; bake until tender, about 20 minutes. Remove from oven; uncover, and transfer to a wire rack. Let cool completely, about 15 minutes. Leave oven on.
Transfer sweet potato and apple to a food processor. Add salt, allspice, and 1 tablespoon granulated sugar; puree. Pulse in 1 to 2 tablespoons water, if needed, to achieve a smooth consistency. Pass through a medium sieve into a medium bowl. Stir in egg yolk and flour; set aside.
Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar, beating until stiff, glossy peaks form. (Do not overbeat.) Whisk one-third of the egg white mixture into the sweet potato mixture. Using a rubber spatula, gently fold in remaining egg white mixture.
Divide among six 6-ounce ramekins. Place on a rimmed baking sheet. Bake until puffed and cooked through, about 14 minutes. Sprinkle with confectioners’ sugar, and serve immediately.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 01/01/2019 Great recipe for a lower-calorie souffle!
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 01/01/2019 Great recipe for a lower-calorie souffle!Martha Stewart Member
Rating: 5 stars 01/01/2019
Great recipe for a lower-calorie souffle!
Rating: 5 stars
All Reviews for Individual Sweet Potato and Apple Souffles
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Individual Sweet Potato and Apple Souffles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
