Individual Maple Sweet Potato Souffles
Maple syrup adds just the right amount of sweetness to these light and airy fall side dishes. Top with toasted pecans for an earthy crunch.
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1 tablespoon butter for ramekins
2 large sweet potatoes, skin pierced all over with a fork
1/2 teaspoon kosher salt
1/2 teaspoon allspice
2 tablespoons maple syrup
3 tablespoons orange juice
1 large egg yolk, plus 6 large egg whites
2 tablespoons granulated sugar
1/4 cup all-purpose flour
1/2 cup toasted pecans
Yield: Serves 12
Preheat oven to 425 degrees F. Wrap sweet potatoes in foil and roast in oven until very tender, about 1 1/2 hours. Set potatoes aside to cool but leave the oven on.
Meanwhile, butter 12 6-ounce ramekins and set aside. Peel sweet potatoes and transfer to a food processor. Add salt, allspice and half of the maple syrup; puree. Pulse in orange juice to achieve a smooth consistency. Transfer to a medium bowl, stir in egg yolk and flour; set aside.
Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Whisk one-third of the egg whites into the sweet potato mixture. Using a rubber spatula, gently fold in remaining egg whites.
Divide among the ramekins. Place on a rimmed baking sheet. Bake until puffed and cooked through, about 15 minutes. Top with toasted pecans and serve immediately.
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