Do you want a perfect recipe for the upcoming holidays? How about Toasted Marshmallow Sweet Potato Souffle? Try this recipe from Muscle Media Magazine and enjoy this holiday favorite with friends and family!
Toasted Marshmallow Sweet Potato Souffle
By Matthew Tiger
2 tablespoons butter
1/4 cup graham cracker crumbs
1/3 cup sugar
2 tablespoons all-purpose flour
1/2 heavy cream
1 cup mashed sweet potatoes
3 large eggs, separated
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup marshmallow fluff
Preheat oven to 375 degrees. Butter 4 ramekins and dust with graham cracker crumbs.
In a medium saucepan, heat butter over medium heat. Gradually stir in flour and cook for about 2 minutes. Gradually add sugar and cream, whisking constantly. Simmer, until thick, about 1 minute. Remove from heat. Add sweet potatoes, vanilla, cinnamon and egg yolks then put aside.
With an electric mixer, beat egg whites with salt until stiff peaks form. Gently whisk egg whites into sweet potato mixture. Pour mixture into ramekins and bake until the rise, about 35 to 45 minutes.
Top each souffle with marshmallow fluff. With a kitchen torch, carefully brown the top. If a flame forms, blow it out. Each soufflé should be golden brown. Serve immediately and enjoy.