Bastille is open Thanksgiving and if Chef Michelle wasn’t working she’d have this Sweet Potato Soufflé on her table! Here’s the recipe & their Thanksgiving menu . . .
Sweet Potato Soufflé
By Chef Michelle Poteaux
I have a family favorite recipe that I just adore. I don't get to make it regularly since my kids aren't into sweet potatoes (I personally love anything to do with sweet potatoes except for the fascination of putting marshmallows and pineapple on them, ewww!).
Ingredients
Soufflé
- 1 3⁄4 cup heavy cream
- 1 cup brown sugar
- salt to taste
- 4 cups sweet potatoes (yams), cooked
- 6 eggs, separated
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup toasted pecan pieces
Topping
- 1 cup brown sugar
- 1⁄4 cup butter
- 1⁄4 cup heavy cream
- 1 cup shredded coconut, sweet flake
- 1 cup pecan pieces
- 1/3 cup all purpose flour
- 1 tsp vanilla (can substitute rum or maple extract)
Instructions
Soufflé
-
Combine cream, brown sugar and salt and bring to a boil, stirring often. Pour over hot cooked sweet potatoes and beat on low speed until smooth and creamy.
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Beat in yolks, one at a time and finish by adding the spices and pecans.
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In a separate bowl, beat egg whites with 2 Tbs granulated sugar until glossy and stiff. Fold meringue into the sweet potato mixture and then divide mixture into 2 greased 2-quart baking dishes.
Topping
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Combine sugar, cream and butter and cook until thick and bubbly. Add coconut, pecan pieces, flour and extract. Mix together well.
To Use
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Spoon half of topping mixture over each soufflé dish and then bake for 30 minutes in a 350 degree oven.
Recipe Notes
Equipment: 2-2Qt baking dishes
Oven Temperature: 350 degrees F
Bake time: 30 minutes
First Course
Pumpkin-Maple bisque GF
Beets and squash salad with goat cheese GF
Slow roasted beets, butternut squash, toasted pumpkin seeds, arugula
Caesar salad
Romaine hearts, Radicchio, Parmesan, croutons, hard-boiled egg, lemon anchovy vinaigrette
Faux-gras terrine
Duck liver paté, served with fruit chutney, cornichon, crispy baguette, frisée
Shrimp beignets, remoulade aioli
Entrees
Slow-roasted organic turkey “Dodine”
Cornbread & confit meat stuffed turkey breast roulade
Pommes puree, braised kale with bacon, cranberry chutney and traditional gravy
Angus beef boneless short ribs “Pot Roast”, braised in red wine-rosemary sauce GF Parsnips puree, kale, carrots & cipoline
Porchetta of local pork (VA), Cider mustard sauce GF Duck-fat roasted sweet potatoes, roasted cipoline and Brussels sprouts
Seared New England Sea scallops and Maine Lobster GF Saffron-lobster risotto, roasted fennel, spinach
Desserts
Artisanal cheese trio
(Add Cheese as an additional Course before dessert, suppl. $13)
Apple cake
Bourbon praline pecan sauce, Vanilla bean ice cream, crème chiboust
Pumpkin Pie Tart
Crème Chantilly, Pumpkin tuile, Cinnamon ice cream
Coulant au Chocolat
Warm Valrhona Manjari truffle center cake, Raspberries, Raspberry coulis, Chocolate ice cream
Chef / Owners Christophe & Michelle Poteaux
Images courtesy of Bastille
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