The big day is almost here!!! Do you know what I am talking about? That’s right, Thanksgiving! The biggest food holiday in the country. This Thanksgiving give your guests something unique for dessert. These sweet potato souffles are light, fluffy, and not too sweet. What makes these unique is the Chinese Five Spice. If you’ve never cooked with Chinese Five Spice, it’s a seasoning mix that contains cinnamon, cloves, star anise, etc. (depending on the brand).
I hope you enjoy them as much as we did!
1 tablespoon butter, for 12 ramekins
2 large Organic Sweet Potatoes, skin pierced all over with a fork
1/2 teaspoon Chinese Five Spice
2 tablespoons Agave syrup
3 tablespoons Orange juice
1 large Egg yolk, plus 6 large egg whites
2 tablespoons Granulated sugar
1/4 cup All-purpose flour
1/2 cup toasted walnuts, optional
Yield: Serves 12
Preheat oven to 425 degrees F.
Prick sweet potatoes with a fork and place in the microwave for 10-12 minutes (depending on the size of the potatoes) until very tender.
Meanwhile, butter 12 6-ounce ramekins and set aside. Peel sweet potatoes and transfer to a food processor. Add Chinese five spice and half of the agave syrup; pulse until pureed. Add orange juice and mix until a smooth consistency is reached. Transfer to a medium bowl, stir in egg yolk and flour; set aside.
With a hand mixer, beat the egg whites in a medium bowl. Beat on medium-high speed until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Add one-third of the egg whites into the sweet potato mixture and mix with the mixer. With a rubber spatula, gently fold in remaining egg whites.
Divide among the ramekins. Place on a baking sheet. Bake until puffed and cooked through, about 15 minutes. Top with toasted pecans (optional) and serve immediately.