Korean-Style Sweet Potato Soufflé

Ingredients

While the French soufflé traditionally uses ingredients like cheese or chocolate, this Korean adaptation incorporates sweet potatoes as the star ingredient. Additionally, Korean cuisine often incorporates a touch of sweetness in savory dishes, which is reflected in this recipe by adding a hint of honey to enhance the natural sweetness of the sweet potatoes. We alse have the original recipe for Soufflé, so you can check it out.

• 2 medium-sized sweet potatoes, peeled and cubed (400g) 2 medium-sized sweet potatoes, peeled and cubed (400g)
• 4 tablespoons unsalted butter, divided (56g) 4 tablespoons unsalted butter, divided (56g)
• 1/4 cup all-purpose flour (30g) 1/4 cup all-purpose flour (30g)
• 1 cup milk (240ml) 1 cup milk (240ml)
• 1/4 cup honey (60ml) 1/4 cup honey (60ml)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 4 large eggs, separated 4 large eggs, separated
• 1/4 cup granulated sugar (50g) 1/4 cup granulated sugar (50g)
• 1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 36g (20g sugars)
• Protein: 7g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a 9-inch soufflé dish with butter and lightly dust it with flour.
2. 2.
   Place the sweet potato cubes in a steamer basket and steam for about 15 minutes, or until tender. Mash the steamed sweet potatoes with a fork until smooth.
3. 3.
   In a saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.
4. 4.
   Gradually whisk in the milk, honey, salt, cinnamon, and nutmeg. Cook the mixture until it thickens, stirring constantly.
5. 5.
   Remove the saucepan from heat and stir in the mashed sweet potatoes until well combined.
6. 6.
   In a separate bowl, beat the egg yolks until pale and creamy. Gradually add the sweet potato mixture to the egg yolks, stirring well.
7. 7.
   In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
8. 8.
   Gently fold the beaten egg whites into the sweet potato mixture until fully incorporated.
9. 9.
   Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
10. 10.
    Bake for 30-35 minutes, or until the soufflé has risen and is golden brown on top.
11. 11.
    Serve immediately while the soufflé is still puffed and airy.

Treat your ingredients with care...

• Sweet potatoes — Choose sweet potatoes that are firm and have a deep orange color. Steaming the sweet potatoes instead of boiling them helps retain their natural sweetness and prevents them from becoming waterlogged.
• Cream of tartar — Cream of tartar helps stabilize the beaten egg whites, resulting in a lighter and fluffier soufflé. If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar.

Tips & Tricks

• Be sure to beat the egg whites until stiff peaks form to achieve a light and airy soufflé.
• Avoid opening the oven door while the soufflé is baking to prevent it from deflating.
• Serve the soufflé immediately after baking, as it will start to deflate as it cools.
• For added flavor, sprinkle a pinch of cinnamon or powdered sugar on top of the soufflé before serving.
• Experiment with different varieties of sweet potatoes for unique flavors and colors.

Serving advice

Serve the Korean-style sweet potato soufflé as a delightful side dish or as a light and satisfying main course. Pair it with a fresh green salad or steamed vegetables for a balanced meal.

Presentation advice

Present the soufflé in the baking dish at the table to showcase its impressive rise. Encourage guests to admire the fluffy texture before serving individual portions.