Attempt 4,325,654 to make sweet potatoes look good in a photograph. Still not happening, but who cares when you have this crunchy, sweet, smokey, light and fluffy sweet potato dish to eat.
Now, I do believe in the traditional Thanksgiving dishes, the same ones your family serves every year…BUT I think every year should have a couple new ones mixed in…namely this one.
When I saw this made on TV, I knew I had to have it. I think it was the bacon. No, I know it was the bacon.
I highly suggest giving it a try so that bacon becomes part of your Thanksgiving, if it isn’t already.
Preheat oven to 400o F. Roast the potatoes on a sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.
Meanwhile cook the bacon in a large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside, reserving 1/4 cup for garnish.
Peel the sweet potatoes and mash them. Add the potatoes to a large bowl. Stir in the chopped chipotle (remove the seeds if you want to lessen the heat), adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season to taste with salt and pepper.
In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of the whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.
Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in the sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes. You will love it.
Smokey Sweet Potato Souffle
Ingredients
- 5 lbs sweet potatoes, pricked with a knife
- 1 lb sliced bacon
- 1 chipotle chili in adobo, chopped, plus 2 teaspoons adobo sauce
- 1/4 cup Grade B maple syrup
- 5 large eggs, separated
- kosher salt and freshly ground pepper
Directions
- Preheat oven to 400 degrees F. Roast the potatoes on a sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.
- Meanwhile cook the bacon in a large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside, reserving 1/4 cup for garnish.
- Peel the sweet potatoes and mash them. Add the potatoes to a large bowl. Stir in the chopped chipotle (remove the seeds if you want to lessen the heat), adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season to taste with salt and pepper.
- In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of the whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.
- Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in the sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes.
Other Sweet Potato Recipes You Might Like:
- Sweet Potato Wedges with Sesame-Soy Dipping Sauce
- Bourbon Walnut Sweet Potato Mash
- Streuseled Sweet Potatoes with Dried Fruit
- Scalloped Sweet Potatoes in Lemon Ginger Cream Sauce
One Year Ago: Smokey Beef Chili
