Recipe Challenge: The Winning Recipe!
Katie Phillip’s Sweet Potato Souffle
Ingredients:
4-6 small, BDA farm sweet potatoes
1 tablespoon butter
2 tablespoons flour
1/2 cup whole milk
3 BDA farm eggs (separated)
1 dash each: ground ginger, cinnamon, and clove
1/3 cup maple syrup
salt
confectioner's sugar
Instructions:
Preheat oven to 425F. Cover a baking sheet with cooking spray and bake sweet potatoes for 30 minutes, or until tender. Reduce oven temperature to 375F.
Peel and mash sweet potatoes, measuring out 1 cup.
Prepare a souffle dish or casserole dish. (We use a 1.5 qt casserole dish) Grease with butter and dust with confectioner's sugar.
On the stove, melt the butter in a medium pot and stir in flour. Cook for 2 minutes. Slowly add in milk, whisking all the while. Once thick, remove from heat and stir in sweet potato, egg yolks, spices, and maple syrup. Set aside.
In a separate bowl, beat egg whites to stiff peaks with a pinch of salt. Fold into sweet potato mixture.
Pour in the prepared dish. Place dish on a baking sheet and bake until risen and browned on top (about 35 minutes). Dust with confectioner's sugar, if desired.
Serve and enjoy!
Adapted from Martha Stewart
Meet Katie
Katie Phillips lives in Homewood with her husband William and their three toddlers, Ava, Otto, and Oliver. She runs the Latin program at Saint Francis Xavier Catholic School, teaching Roman history and language to amazing kids from preschool all the way up to 8th grade! When she isn't busy chasing after her students at school and her babies at home, she is experimenting in the kitchen and enjoying local food. You can follow her food content on Instagram at eat_joyfully
