La Comedia Sweet Potato Souffle - CopyKat Recipes (2024)

FAQs

Why is my sweet potato souffle runny? ›

Roasting sweet potatoes in the oven makes them sweeter and lends caramel-like notes from the natural sugars cooking. Don't add more sugar to make up for it—that could make the souffle runny. Just know it's a flavor trade-off you'll be making if you do this.

Simply add a little more flour or a little more mashed sweet potatoes to thicken it up. You can also bake uncovered longer to reduce excess liquid. It may be runny if you did not measure carefully.

Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.

Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes). Make it as smooth or chunky as you like!

A soufflé is made up of a base (usually white sauce or creme patissiere enriched with egg yolks), a flavor (added to the base) and whipped egg whites gently folded in and baked in the oven. While it's cooking, the air trapped in the egg whites expands, causing it to rise.

Underbake and you'll have a soupy mess. Overbake and a once beautifully majestic souffle will collapse. Get your timing wrong--souffles have no tolerance for late-to-the-table dinner guests--and your souffle will fall.

The egg is the all-important binder in a sweet potato casserole: it enriches and stiffens the mixture without making it heavy. Make sure to cool the mash slightly before adding the egg so it doesn't scramble, and to stir well so there are no streaks of cooked egg white in the finished dish.

We've all watched in horror as a soufflé that we worked so hard on sinks right before our eyes. Adding a small amount of cream of tartar when beating egg whites helps add structure to each little air bubble that you create in the process. This will lower the risk of the whites collapsing when baked.

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

What is the main ingredients in souffle? ›

A soufflé is an indulgent dish made by lightening a base of sugar and egg yolks with whipped egg whites and baking until tall and puffed. As it bakes, the egg whites expand with air, allowing it to rise. Egg whites are key to keeping every soufflé delicate and light as air.

A souffle has two main components, a flavorful base and glossy beaten egg whites, and they are gently folded together just before baking. The word itself comes from “souffler,” meaning “to breathe” or “to puff,” which is what the whites do to the base once they hit the oven's heat.

(Another hot tip if you're boiling your sweet potatoes: Don't overcook them! They tend to absorb water, which could make the filling watery.)

TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F or in the microwave. TO FREEZE: Freeze souffle in an airtight, freezer-safe storage container for up to 3 months.

The reason they are hard in the middle is cook them longer or on a higher temperature. Soaking will not help soften your sweet potato unless you are putting the potato and water in a pot on the stove and cooking it. If your sweet potato is still hard it's not cooked enough.

If you take too long to use the batter, the egg whites will become watery over time. This is why I preheat my pan ahead of time and use all the batter immediately. If the egg whites are not stiff enough, they will cause the batter to fall flat and become watery.

Soufflés are best when they're still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.

Experiment With Pasta Or Grains

Just because your casserole is starting to look a bit soupy doesn't mean it's beyond saving. In fact, all you need to do is add some pasta noodles or grains to your base. This trick works for the simple reason that both types of ingredients soak up water as they cook.

If you are a bit nervous about making a souffle, you can help stabilize the egg whites by adding 1/16th of a teaspoon of cream of tartar per egg white or about half a teaspoon of cornstarch to savory souffles or one or two tablespoons of sugar toward the end of beating the whites of a sweet one, even if the recipe ...