The sweet potato souffle is a delicious preparation that can be prepared with many different ingredients.
This is a very soft and puffy patty that is a real treat for the palate.
This pie is very popular in European cooking especially for its versatility, as it can often be cooked using leftovers in the refrigerator .
Let’s see how to prepare this second dish that will surely satisfy you.
To prepare the sweet potato souffle, start by washing and peeling the sweet potatoes, then boil them in plenty of lightly salted water. Put the sweet potatoes in the pan with the water still cold and then bring to a boil. When the potatoes are soft, drain them.
Using a potato masher, mash the potatoes and collect them in a bowl.
Add 50 g of Sweet President Butter softened at room temperature and mix well to add it to the potatoes.
Chop the Emmental President with the help of a mixer and add it to the mixture along with a pinch of nutmeg, salt and pepper. Mix all the ingredients well.
Break the eggs and separate the yolks from the whites.
Add the egg yolks to the potato mixture one at a time, continuing to mix well with each addition.
Beat the egg whites until stiff peaks then add them to the potato mixture, stirring with a spatula from top to bottom.
Grease a souffle mold with the remaining President Sweet Butter, then pour the mixture inside, taking care to leave a couple of centimeters from the edge.
Bake the souffle in a preheated oven at 200 ° in the lower part of the oven and bake for 35 minutes. When cooked, immediately bring the dish to the table and enjoy it hot.
Appetizing and tasty preparation for its softness and soft texture, souffle is a typical dish of French cuisine.
There are sweet and savory variants , but the gluttony of the final result remains unchanged.
The term souffle derives from the French verb “souffler”, “to blow”, particularly suitable for this preparation which tends to swell in the oven during cooking.
Preparing the souffle requires attention and care: the greatest risk is that it will not swell during cooking or that, once taken out of the oven, it will deflate immediately.
The ingredient that can make the difference in this case is the egg white : whipped , it is responsible for the final appearance of the dish.
To have a good result, therefore, particular attention must be paid to the moment in which the egg white is whipped . First, the eggs used must be fresh and at room temperature; furthermore, it is necessary that whipping the egg whites is the last step of the preparation, as indicated in the recipe proposed here.
A further trick is to mix the rest of the dough and the egg whites with delicate, circular movements and always in the same direction. Finally, remember not to open the oven while the souffle is cooking.