La Comedia Sweet Potato Souffle - CopyKat Recipes (2024)

FAQs

La Comedia Sweet Potato Souffle - CopyKat Recipes? ›

Roasting sweet potatoes in the oven makes them sweeter and lends caramel-like notes from the natural sugars cooking. Don't add more sugar to make up for it—that could make the souffle runny.

Roasting sweet potatoes in the oven makes them sweeter and lends caramel-like notes from the natural sugars cooking. Don't add more sugar to make up for it—that could make the souffle runny.

What is the difference between a casserole and a souffle? The main difference between a souffle and a casserole is that souffles tend to have a lighter texture and are leavened by egg whites. For this particular dish, the difference between a sweet potato casserole and a souffle is in the texture of the potatoes.

Make the sweet potatoes: Mix mashed sweet potatoes, sugar, milk, butter, and eggs together in a large bowl until well combined. Transfer to a 2-quart oven-proof baking dish and sprinkle topping over potatoes. Bake in the preheated oven until soufflé is set, about 30 to 35 minutes.

If you bake the sweet potatoes and don't add liquid, you will not have watery sweet potato casserole. Add more potato and no liquid also you could use potato flakes to thicken them to the texture you like.

The egg is the all-important binder in a sweet potato casserole: it enriches and stiffens the mixture without making it heavy.

While this sounds simple enough, what you do with the eggs and the precision needed makes the recipe so daunting. Because soufflés get their impressive poof from egg whites, you must separate those from the yolks with absolutely no cross-contamination.

A soufflé is made up of a base (usually white sauce or creme patissiere enriched with egg yolks), a flavor (added to the base) and whipped egg whites gently folded in and baked in the oven. While it's cooking, the air trapped in the egg whites expands, causing it to rise.

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

Is it better to bake sweet potatoes in foil or not? ›

Wrapping sweet potatoes in foil helps in a few ways. It prevents the exterior of the tuber from drying out and overheating too quickly, which would minimize enzymatic activity; it also results in a more evenly cooked texture.

Boiling may theoretically be best, but sweet potatoes are so incredibly healthy that the actual best way to prepare them is whichever way will get you to eat the most of them! The exception is deep frying, which can lead to the formation of acrylamide, a potential human carcinogen.

However, if you prefer a really thick sweet potato casserole, you can add about 2-3 tablespoons of flour to your sweet potato batter and this will help the mixture to thicken.

The hotter the oven, the more quickly and fully the soufflé will rise, and the faster it will brown and set on the outside. But the soufflé is also more likely to remain runny in the center, since it'd come close to burning on the outside if you were to leave it long enough to cook through to the center.

If the temperature is too low, the soufflé won't rise properly. If the temperature is too high, the soufflé will rise with big air pockets inside and fall incredibly quickly.

Besides flour added to thicken mash potatoes that you have gotten too thin, you can add some instant potatoes. This is what I would do. I also add instant potatoes to thicken soup when it is too 'runny' for my taste.