Sweet Potato Souffles

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Confesssion: I don’t really know what the eff a souffle is.

To me, it’s just a fancy name for a light, fluffy and decadent little dish that kind of pops up on top.  Sound about right?  I have no idea, but one thing is for sure- my adaptation of the sweet potato souffle from TheKitchn is SO delicious!

4 cups cubed sweet potatoes, boiled

2 cups coconut milk

3 eggs, beaten

1 1/2 cups shredded Asiago cheese

1/4 cup whole wheat flour

4 tbsp butter

1 tsp sea salt

3/4 tsp dried thyme

1/2 tsp black pepper

  • Preheat oven to 400 degrees
  • In a saucepan, bring the coconut milk to a boil
  • AS SOON as it starts to boil remove from heat and set aside
  • In another saucepan melt the butter oven medium heat,, and once it is thinned out, add flour and mix well until a paste is formed, about 3 minutes
  • Bring coconut milk back to a NEAR boil and then immediately bring to a simmer
  • Add butter mixture and whisk continuously for about 10 minutes (you may need to raise the heat a little to get it to really thicken)
  • Once thickened, set aside to cool
  • Meanwhile, mash sweet potatoes and mix with 1 cup of cheese, eggs, thyme, sea sat and black pepper
  • Then, add heated milk 1 cup at a time until thoroughly blended
  • Evenly pour mixture into ramekins about 1/2 an inch to the top (I didn’t have enough so you could also make it casserole style and use an 8 X 8 baking pan/dish)
  • Bake at 400 degrees for 30 minutes
  • Remove from oven, evenly sprinkle the sweet potatoes with 1/2 cup of remaining cheese and then bake for 5-8 more minutes

          

        

          

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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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