Savory Pear, Sweet Potato, and Maple Syrup Soufflé Recipe on Food52 (2024)

Fall

by: Kukla

September12,2011

5

1 Ratings

  • Serves 6 to 8

Jump to Recipe

Author Notes

This is a very versatile recipe. I make this kind of soufflé also with butternut squash or pumpkin instead of sweet potatoes, and with apples, apricots, or peaches instead of pears. The flavoring for the puree can be also in other combinations: orange-ginger or lime-cayenne. You can use different herbs, such as mint, marjoram, parsley, or cilantro and bake the soufflé in 3/4-cup ramekins.

For orange-ginger flavoring: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger.
For lime-cayenne flavor: Add 2 tablespoons lime juice and a large pinch of cayenne. —Kukla

Test Kitchen Notes

The flavor in this soufflé certainly raises the bar well above the ones I’ve had the pleasure of meeting thus far, and sets it pretty high for those in my future. The sweet potato, pear, and maple syrup play off each other like the yellows, reds, and oranges of an autumn drive through New England. I do think the recipe could do with an additional egg white or two to help lift the weighty base a little further out of the dish - cheese1227 —cheese1227

  • Test Kitchen-Approved

What You'll Need

Ingredients
  • For the Soufflé base
  • 2 tablespoonsbutter, plus more for baking dish
  • 1 small onion or 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoonsfresh thyme leaves
  • Coarse salt and ground pepper to taste
  • 2 tablespoonsflour
  • 1 cupwhole milk, hot
  • 1 cupcoarsely grated Gruyere cheese
  • 1 tablespoonfinely grated Parmesan cheese for the baking dish
  • 4 extra-large eggs, separated + 1 more egg white
  • For the Pear and Sweet Potato Puree
  • 4 firm but ripe Bartlett pears, peeled, cored and cut into 1/4-inch slices
  • 2 large or 3 medium sweet potatoes
  • 2 tablespoonsorganic maple syrup
  • 2 tablespoonsbutter
  • 1 tablespoonorange zest
Directions
  1. Peel and cut sweet potatoes into 1-inch chunks. In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain.
  2. Heat butter in a large skillet over medium heat. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in maple syrup; cook, stirring, until pears are coated and very soft, 3 to 5 minutes.
  3. Puree the potatoes and pears in food processor, transfer to a bowl, set aside.
  4. Preheat oven to 375° F degrees. Butter a soufflé baking dish and sprinkle the bottom and the sides with Parmesan cheese. Set aside.
  5. In a medium saucepan, melt butter over medium-low heat. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is softened, about 8 minutes. Stir in flour; cook, stirring, 3 minutes.
  6. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in Gruyere cheese and 1 teaspoon salt.
  7. Whisk in sweet potato and pear puree, orange zest, and then egg yolks, one at a time. Taste and add more salt and pepper if needed.
  8. In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into cheese, sweet potato, and pear mixture. Using a rubber spatula, gently fold in the rest.
  9. Place soufflé baking dish on a rimmed baking sheet. Pour in mixture, smooth out the top. Bake until puffed and golden brown, 35 to 40 minutes.Serve immediately with more butter and Maple Syrup.

Tags:

  • Souffle
  • Bread
  • American
  • Pear
  • Maple Syrup
  • Thyme
  • Potato
  • Sweet Potato/Yam
  • Milk/Cream
  • Fruit
  • Fall
  • Summer
Contest Entries
  • Your Best Pears
  • Your Best Maple Recipe
  • Your Best Recipe with Potatoes

See what other Food52ers are saying.

  • dressage101

  • Kukla

Popular on Food52

4 Reviews

dressage101 December 6, 2011

I stuck with the amount of egg whites in the recipe and it was light and fluffy.

Kukla December 6, 2011

Thank you for answering dressage101.

dressage101 December 6, 2011

I used Stark Crimson pears because they were local and skipped the orange zest because I don't care for the flavor. Also, I added tarragon because I happened to need to trim it in my garden...definitely a good addition. This recipe was incredible. Made it for my housemate's birthday party and it was a hit all around. The only thing I'd recommend is slightly more cooking time, mine took about an hr to be ready. If you think oh man pear, that doesnt sound like a good match, think again. The flavors in this dish blend really well and the whole is most definitely greater than the sum of the parts. A perfect 'locavore' fall food.

Kukla December 6, 2011

Thank for your nice comment dressage101! I am glad you liked the soufflé and will try your addition of tarragon. About the baking time: My oven is pretty hot and as you can see on the photo it even started to crack, that is why I baked it only for about 40 minutes. I just would like to know, did you add 2 more egg whites as cheese1227 recommended? Thanks’ again and Happy Holidays!!!

Savory Pear, Sweet Potato, and Maple Syrup Soufflé Recipe on Food52 (2024)

FAQs

How do you make Paula Deen's sweet potato casserole? ›

  1. Preheat oven to 350°.
  2. In a large bowl, stir together sweet potato, brown sugar, eggs, cream, cinnamon, and salt until well combined. Spoon into an 11x7-inch baking dish.
  3. Bake until just set, 45 to 55 minutes. Sprinkle with marshmallows and pecans; bake until top is lightly browned, about 10 minutes more.

How does Ina Garten bake sweet potatoes? ›

directions
  1. Preheat oven to 425*F.
  2. Cut sweet potatoes in wedges or like french fries.
  3. Place wedges on large baking pan or cookie sheet. ...
  4. Now sprinkle over brown sugar, salt, and black pepper. ...
  5. Spread out in a single layer. ...
  6. Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside.

What is sweet potato souffle made of? ›

Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.

How do you reheat sweet potato souffle? ›

How to Reheat Sweet Potato Soufflé Bring to room temperature and cover baking dish with aluminum foil (so that topping doesn't over-brown or burn). Bake in a 350 degree preheated oven for 15 minutes, or until warmed through.

Why do you soak sweet potatoes before baking? ›

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

How do you make Patti Labelle sweet potatoes? ›

Boil the sweet potatoes in a large stockpot until soft, about 25 minutes; drain. When cool enough to handle, peel the potatoes and transfer them to a large bowl. While the potatoes are still warm, add the butter, cream, agave, cinnamon and salt, and mash until smooth. Sprinkle with the orange zest.

Should sweet potatoes be peeled before baking? ›

Whether or not you peel the potato is completely personal preference; we leave ours on as I enjoy the texture. If you are serving children or sensitive eaters, consider peeling the sweet potatoes before roasting. Cut Uniform-ish Pieces.

Should sweet potatoes be soaked in water before baking? ›

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

What is the secret of the soufflé? ›

The motion of beating egg whites traps air into the mix. The egg white protein seals around pockets of air, creating bubbles. Egg yolks are separated out because their fat prevents those bubbles from forming. Those air bubbles expand in the oven, creating that famous cloud-like formation of a soufflé.

Why is my sweet potato souffle runny? ›

Roasting sweet potatoes releases their natural sugars, and using additional sugar (on purpose or accidentally) can cause the souffle to be runny once baked. Use Good Quality Pecans. The pecans are the star of the topping!

What is the difference between sweet and savory soufflé? ›

Sweet souffles are baked in buttered dishes coated with granulated sugar, while savory versions such as cheese souffles are prepared in butter- and bread crumb-coated dishes.

Can you eat souffle the next day? ›

The recipe for the original souffle came from here, but if you really want to taste what my childlike imagination conjured all those years ago, I suggest you let them cool, cover with plastic wrap, and keep in the fridge overnight. The next day, top with some berries and a big plop of whipped cream.

How long can sweet potato souffle sit out? ›

That's then mashed to a fluffy texture and topped with a streusel-like topping made with brown sugar, flour, cinnamon, butter, and pecan halves. How long can sweet potato soufflé sit out? As with all dishes, it's OK to leave sweet potato soufflé at room temperature for about 2 hours.

Can you freeze leftover sweet potato souffle? ›

Store leftover sweet potato soufflé in an airtight container in the fridge for up to three days. Reheat in the microwave or a 350 F oven for 15 minutes, or until warmed through. You can also freeze this dish in an airtight, freezer-safe container for up to 6 months.

Can you make Paula Deen's sweet potato casserole ahead of time? ›

Yes it can be made ahead and time and baked the day of!

How do you make sweet potato casserole not runny? ›

Maple syrup, a dash of cinnamon, brown sugar and vanilla all make an appearance for an incredible flavor. It's hearty and satisfying. Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes). Make it as smooth or chunky as you like!

Are candied yams and sweet potato casserole the same thing? ›

No, yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor.

Why do you put eggs in sweet potato casserole? ›

A really good sweet potato casserole filling should be light and moist, not dense. If it's dense, then you may not have added an often overlooked ingredient—an egg. An egg adds lift, structure and volume and makes the filling more custard-like.

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