Sweet Potato Souffle...It only looks super fancy!

First things first, I've been gone! Sorry for the long delay in posts but Bobble-Head and I were really busy getting married!

So now that the wedding and honeymoon are over, i'm back and ready to keep sharing this adventure with you! So I dove head first into sweet potato souffle. Which sounds super complicated but is super easy! It's a minimal number of ingredients and literally takes 35 minutes tops. And i'm keeping it real the cover photo has bits that I spilled and got burned onto the ramekin. It happens people and there was no way I was risking letting that souffle fall before I got an awesome picture. I also made a crazy easy maple cayenne "sauce" to go with it, that my permanent taste tester said really added a lot of flavor. So lets get started, you are going to need:

2 orange flesh sweet potatoes

Butter (You really didn't think I measured how much did you?)

4 large eggs

1 cup mashed sweet potatoes

1 teaspoon of kosher salt (I say it every time if you do not have kosher salt in your kitchen you really should. This just won't work the same with fine salt)

Cayenne (Again this is your show, add as much as you like)

1/4 cup of milk

4-5 ramekins

First you are going to need to roast your sweet potatoes. You can be super fancy and leave them in the oven for 50 minutes but seriously who has time for that? Pop those bitches in the microwave for 15 minutes and get this show on the road! (Like always though make sure you poke a few holes in them first so they don't explode) After 15 minutes they should be soft enough to stick a knife all the way through.

Then its time to scoop out the flesh while its still hot (or warm I am not advocating you burning yourself here friends) and set it aside in a bowl. If your sweet potatoes are large like mine were you will have extra left over to use for something else too.

You want to make sure everything is really smooth before you start combing ingredients, so I decided to take a potato masher to mine just to make sure I didn't run into any issues in the next few steps. I would recommend you do the same just to stave off any future headaches.

Now its time to take a break from our potatoes and focus on the ramekins. You know those things most people use for sauces and sauces only? Invest in a set of oven safe ramekins if you haven't, they are a super handy thing to have in the kitchen. While the potatoes are cooling you are going to want to get your ramekins nice and buttered up. And I mean covered! The better you butter these babies the easier they can rise (and let you get a super awesome picture!) So be generous and slather those things up. Seriously don't be shy with it, you can see just how much I left in each dish.

Then its time to separate your egg whites and yolk into two different bowls. Remember its alright if a little of the whites get in the yolk, but this whole recipe will be ruined if the yolks get into your white bowl. In the bowl with the yolks you will want to add 1 cup of mashed sweet potato, the salt, cayenne pepper and milk.

With a large whisk you can then stir everything together until it is well combined. If this mixture seems a little bit too runny don't panic. While I can't say its "supposed" to be like that, mine was and the dish still turned out great.

And now is where I need to admit to you dear reader that I have once again lied to you. I always say I will NEVER whip egg whites by hand again and then guess what....my ass whips egg whites by hand. It's just way too easy to over whip if you use a hand mixer. So I rolled up my sleeves and bitched the whole time I did it, and also forced my husband to take turns with me. So when your arms feel like they are about to fall off, you should have some pretty nice peaks whipped up.

So now it's time to combine the whipped egg whites with the batter you just made. You really want to retain as much air as possible in the egg whites or your souffle won't get the rise you are looking for. I think the easiest way to do this is to add half of the egg whites to batter and fold it in until its almost but not quite completely blended. And then do the same with the second half. You want to make sure you take extra care when adding the second half of the egg whites to the batter. You need to fold very very gently (we're hunting souffles).

Once it look like this, its time to very very carefully spoon the mixture in to your waiting ramekins. You should try to fill them all the way to the top. Or as high as you went with the butter. Again you need to try your best not to knock any of the air out of the mixture.

Obviously I probably could have filled these higher but I didn't have enough batter to make them all even. And now you are in your final steps. You will want to place these in a 425 degree oven for about 15 minutes. While they cook you can get some maple syrup and add a pretty generous amount of cayenne pepper for the "sauce." Make sure that you taste for heat levels! After the timer dings you can these bad boys out of the oven pop a bay leaf on each one and take a super stellar photo. If you are going to be taking photos make sure you do it fast! These are going to start falling almost instantly.

These were super easy, super delicious and just one more recipe I was able to add to my adventure. I hope you add it to your own kitchen adventure soon!