Best-Ever HOLIDAY SIDES
Oct 16, 2018
5 minutes
SWEET POTATO SOUFFLÉS WITH THYME WHIPPED CREAM
MAKES 6 SERVINGS
2 tablespoons unsalted butter, softened and divided
1½ tablespoons plus 6 teaspoons sugar, divided
⅓ cup heavy whipping cream
1 teaspoon minced fresh thyme
2 medium sweet potatoes (about 1 pound)
1 cup whole milk
1 cup fresh challah bread crumbs
2 teaspoons cane syrup
½ teaspoon pumpkin pie spice
¼ teaspoon kosher salt
Pinch ground cardamom
2 egg yolks, lightly beaten
3 egg whites, room temperature
¼ teaspoon cream of tartar
1. Preheat oven to 400°. Using a pastry brush, grease insides of 6 (4-ounce) ramekins with 1 tablespoon butter, using vertical strokes up sides. Place 1 teaspoon sugar in each ramekin, turning to coat and shaking out excess. Place ramekins on a rimmed baking sheet.
In a medium bowl,
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