Smokey Sweet Potato Souffle (Claire Robinson) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Ingredients:
5 pounds sweet potatoes, pricked with a knife |
1 pound sliced bacon |
1 chipotle in adobo, chopped, plus 2 teaspoons adobo sauce |
1/4 cup grade b maple syrup |
5 eggs, separated |
kosher salt and freshly ground black pepper |
Directions:
1. Preheat the oven to 400 degrees F.
2. Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.
3. Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside, reserving 1/4 cup for garnish.
4. Peel the sweet potatoes and mash. Add the potatoes to a large bowl. Stir in the chopped chipotle, adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season, to taste, with salt and pepper.
5. In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.
6. Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes. Enjoy!
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