I love when side dishes are slightly camouflaged as dessert. That I think is my favorite thing about Southern Holiday cooking. Someone, somewhere is sneaking sugar in unassuming places and we get to grow a little fatter and a whole lot happier during this time of year. And when it comes to memorable holiday food, you want to be remembered for bringing the Holiday hero, not the Holiday zero-calorie-no-fat-no-flavor side dish, which is why this sweet potato souffle with maple bourbon meringue needs to be on your Holiday side dish list.
I want to clear something up, I’m not against healthy side dishes for Thanksgiving (I have two planned on my current menu) however I am against substituting fake sugars and low fat’s for traditionally fatty recipes like this sweet potato souffle. There’s nothing wrong with wanting to lighten up recipes, but my rule is: if you want to eat something naughty, eat it, but in moderation.
This recipe is a bonafide crowd-pleaser. My New York-based grandma gobbled it right up, my Southern step-dad licked the spoon clean, my sister and mom couldn’t stop raving about the flavor, and I had to stop myself from scraping the meringue off the top. If you let one thing push you to the point of bursting for Thanksgiving, you should let this sweet potato souffle be it.
Make sure you have an oven-safe pan and a stand mixer or hand mixer for this recipe.
You’re going to need these tools to make this recipe
- 4 large sweet potatoes skins on
- 3 large eggs
- 12 oz unsalted butter softened
- 1.5-2 cups granulated sugar depending on how sweet you want it
- 1.5 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 egg whites
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon bourbon
-
In a microwave safe bowl, place potatoes in bowl filled halfway with water. Microwave until soft, about 4-8 minutes.
-
Peel potatoes once cool and put in a mixing bowl with the paddle attachment on.
-
Beat in eggs one at a time until well incorporated.
-
Add the remainder of the ingredients to the bowl of the stand mixer and beat until no lumps are left.
-
Bake at 350 degrees for 20 minutes.
-
Meanwhile in a stand mixer, whip egg whites until soft peaks form, then slowly add in your maple syrup. Beat on high until stiff peaks form. Once the peaks form, reduce speed to low and add your vanilla and bourbon until combined.
-
Pipe or spread meringue on top of warm potatoes and place back in oven for an additional 10-15 minutes or until the top has slightly browned.
The tastiest thing you’ll set on the Thanksgiving table is guaranteed.
