Sweet Potato-Corn Chipotle Souffle

2
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"I had some left overs mashed sweet potatoes....and transformed them into this yummy souffle."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (251 g)
  • Calories 322.3
  • Total Fat - 17.2 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 238.9 mg
  • Sodium - 265.8 mg
  • Total Carbohydrate - 32.7 g
  • Dietary Fiber - 4.4 g
  • Sugars - 13.1 g
  • Protein - 11.3 g
  • Calcium - 75.6 mg
  • Iron - 4.9 mg
  • Vitamin C - 33.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees.

Step 2

You can boil or bake your sweet potatoes to make the puree.Cook them until tender and mashed them well with butter and sugar.

Step 3

Separate the yolks from the egg whites. beat egg whites until stiff and peaks are formed.

Step 4

Place mashed sweet potatoes in a bowl, add egg yolks and chipotle and mix well to combine.

Step 5

Then add corn, mix it again and last fold in egg whites.

Step 6

Turn into two greased individual ramekins and bake for 15 -20 minutes until golden and puffed.

Tips & Variations


No special items needed.

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