Sweet Potato Souffle
- 1 cup Farmer's Market Foods Organic Sweet Potato
- 1 tbsp butter, plus more for souffle dish
- pinch of sugar for souffle dish
- 2 tbsp all-purpose flour
- 1/2 cup whole milk
- 3 large eggs, room temperature, separated
- 1/4 cup maple syrup
- 1/2 tsp ground nutmeg
- whipped cream, optional
Preheat oven to 375 F. Butter a 1 1/2 quart souffle dish, and dust with sugar.
In a medium saucepan, heat butter over medium heat. Add flour, and stir until golden, about 2 minutes. Gradually whisk in milk and simmer, whisking constantly until thickened, about 1 minutes.
Remove from heat, and mix in sweet potato and egg yolks. Stir in maple syrup and nutmeg, and set aside.
Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture ; using a rubber spatula, gently fold in remaining whites.
Pour mixture into prepared dish, placed on a rimmed baking sheet. Bake until puffed, 35-45 minutes. Serve immediately, with whipped cream if desired.