Sweet Potato Pone SoufflesYUMMLY
Food writer Amethyst Ganaway combined the spiced flavors she loves in a southern sweet potato pie with the ease of a sweet potato pone (a kind of a buttery dessert casserole), folding in beaten egg whites for loft. Served warm, the individual souffles come out light and airy with the tender contrast of the roasted and grated raw sweet potatoes. If you happen to have leftover souffles, they’re good cold, too, with a texture more like pudding. You’ll need ramekins, either four 8-ounce size or five 6-ounce size. The recipe is a Yummly original created by Amethyst Ganaway.
- 1 lb. sweet potatoes (preferably 1 large, about ¾ pound, and 1 very small, about ¼ pound)
- 4 Tbsp. unsalted butter (divided, at room temperature)
- granulated sugar (for the ramekins)
- 1/2 cup light brown sugar (packed)
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/2 tsp. orange zest
- 1/4 tsp. ground ginger
- 2 large egg yolks
- 3 large egg whites
- whipped cream (with a little ground cinnamon; or vanilla ice cream, for serving)
- chopped nuts (for serving)
- Preheat oven to 375°. Wrap large sweet potato in foil and roast until tender when pierced, about 1 hour. Meanwhile, peel small raw sweet potato and finely grate; you should have about ½ cup. Set aside.
- Rub four 8-ounce ramekins or five 6-ounce ramekins with 1 tablespoon butter, dust with granulated sugar to coat well, and set aside.
- Reduce oven temperature to 350° (for high elevations, leave at 375°). Unwrap baked sweet potato and let stand until cool enough to handle; then peel and mash with a fork in a bowl (you should have about 1 cup).
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|Calories410Calories from Fat150|
|% DAILY VALUE|
|Calories from Fat150|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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