SOUTH EUCLID, Ohio -- Sweet potatoes aren't just for Thanksgiving and Christmas holiday meals. Chef Bob Sferra says you can lighten up the popular vegetable to create a delicious Springtime dish. Bob shared his recipe for Sweet Potato Souffle with Fox 8's Stefani Schaefer.
Click here to learn more about Chef Bob Sferra's catering company 'Culinary Occasions' and see the upcoming class schedule.
Sweet Potato Soufflé
Makes about 4 servings (6 ½”X2 ½” dish)
½ cup Grated Fresh Parmesan
1 cup Onion, small dice
1 clove Garlic, minced
6 Tbsp Butter, softened
2 Tbsp A.P. Flour
1 cup Whole Milk, warm
1 cup Grated Gruyere
2 cups Mashed Sweet Potatoes (can make the day before and allow to cool)
4 Large Eggs, separated
Salt and Pepper to taste
Preheat oven to 375ºF.
- Melt 1 Tbsp. butter and lightly sauté garlic and onion, just until soft and translucent. Season with salt and pepper.
- Add 2 Tbsp butter, melt completely, then stir in the flour until a thick roux is formed.
- Whisk in the warm milk and cook until thick, stirring constantly. Remove from the heat and add in the gruyere cheese, stir until melted.
- Transfer mixture to a large bowl, add in the sweet potatoes and season to taste.
- Fully incorporate the egg yolks into the mixture one at a time, then cover the bowl and set it aside.
- Using an electric mixer, whisk the egg whites to stiff peaks and stir 1/3 of them in to the sweet potato mixture, once combined, gently fold in the remaining egg whites.
- Use the remaining softened butter to grease the soufflé dish and lightly sprinkle with the grated parmesan, coating the entire dish.
- Pour mixture into the dish and bake approximately 40-50 minutes. Until top is golden color and dry to the touch. Serve immediately.