This recipe for Sweet Potato Soufflé was created by our in-house artisan bread baker, pastry chef and Cooking School Coordinator, Kelly Syms.
10 years ago, Kelly jumped on a plane and left her home in Canada to set up a new life in Australia with her husband John. Kelly is driven by contemporary food trends and is interested in learning how international, foreign cuisines integrate themselves into the lives of home cooks.
Take Kelly for instance; she may call Australia home but that doesn’t mean her cooking isn’t influenced by her Canadian heritage. What’s that saying?! You can take the girl outta Canada, but you can’t take Canada outta the girl.
Sweet Potato Soufflé
This recipe for Sweet Potato Soufflé is a Canadian Christmas classic that Kelly grew up eating each the festive season.
Naturally, this Sweet Potato Soufflé recipe calls for lashings of maple syrup so we recommend using only the best Escuminac Pure Maple Syrup made right out of Quebec, Canada. Escuminac Pure Maple Syrup is smokey in flavour and unlike any syrup you have ever tasted before.
Preheat your oven to 170°C.
In a large saucepan cook the cubed sweet potatoes in boiling water until very tender, then drain (you can also steam them if you prefer).
Put the sweet potatoes into a large mixing bowl and beat with an electric beater until smooth. Alternatively, beat the mixture in the bowl of a stand mixer; making sure to scrape down the mixture from the insides of the bowl frequently. Add the eggs, maple syrup, 60grams of melted butter, orange zest, salt, nutmeg and cinnamon, then beat until everything is well blended. Add 60ml orange juice and beat again. If the mixture is not moist and fluffy, add up to double the orange juice.
Lightly butter a soufflé or casserole dish and add the beaten sweet potato mixture. Arrange the pecan halves on top. Sprinkle 100g light brown sugar and the remaining 60ml melted butter on top.
Bake for approximately 30 minutes, or until hot and puffed, with golden edges.