Monday, November 22, 2010

Smokey Sweet Potato Souffle w/Bacon

(inspired by this recipe on "Five Ingredient Fix")

5lbs Sweet Potatoes, pricked with a knife
1lb Bacon, thinly sliced
1 Chipotle in Adobo, chopped, plus 2 teaspoons adobo sauce
2T. Pure Maple Syrup (omit if you'd like)
Zest of 1 Orange
3T. Fresh Orange Juice
1T. Ground Cinnamon
eggs, separated
Sea Salt and Black Pepper

  1. Preheat the oven to 400 degrees F.
  2. Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.*
  3. Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. 
  4. Peel the sweet potatoes and transfer to a food processor. Pulse to puree. Add the chopped chipotle, adobe sauce, maple syrup, orange juice and zest, and egg yolks. Mix together until combined. Transfer to a bowl, add 1/2 of the bacon, and stir to combine. Season, to taste, with salt and pepper.
  5. In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of 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.
  6. Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes. 

1 comment:

Barbara said...

oh my! This has my name all over it@