Confesssion: I don’t really know what the eff a souffle is.
To me, it’s just a fancy name for a light, fluffy and decadent little dish that kind of pops up on top. Sound about right? I have no idea, but one thing is for sure- my adaptation of the sweet potato souffle from TheKitchn is SO delicious!
4 cups cubed sweet potatoes, boiled
2 cups coconut milk
3 eggs, beaten
1 1/2 cups shredded Asiago cheese
1/4 cup whole wheat flour
4 tbsp butter
1 tsp sea salt
3/4 tsp dried thyme
1/2 tsp black pepper
- Preheat oven to 400 degrees
- In a saucepan, bring the coconut milk to a boil
- AS SOON as it starts to boil remove from heat and set aside
- In another saucepan melt the butter oven medium heat,, and once it is thinned out, add flour and mix well until a paste is formed, about 3 minutes
- Bring coconut milk back to a NEAR boil and then immediately bring to a simmer
- Add butter mixture and whisk continuously for about 10 minutes (you may need to raise the heat a little to get it to really thicken)
- Once thickened, set aside to cool
- Meanwhile, mash sweet potatoes and mix with 1 cup of cheese, eggs, thyme, sea sat and black pepper
- Then, add heated milk 1 cup at a time until thoroughly blended
- Evenly pour mixture into ramekins about 1/2 an inch to the top (I didn’t have enough so you could also make it casserole style and use an 8 X 8 baking pan/dish)
- Bake at 400 degrees for 30 minutes
- Remove from oven, evenly sprinkle the sweet potatoes with 1/2 cup of remaining cheese and then bake for 5-8 more minutes
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