| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Cook: | 2 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 5 pounds sweet potatoes, pricked with a knife
- 1 pound sliced bacon
- 1 chipotle in adobo, chopped, plus 2 teaspoons adobo sauce
- 1/4 cup Grade B maple syrup
- 5 eggs, separated
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.
- Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside, reserving 1/4 cup for garnish.
- Peel the sweet potatoes and mash. Add the potatoes to a large bowl. Stir in the chopped chipotle, adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season, to taste, with salt and pepper.
- In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.
- Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes. Enjoy!
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 439 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 7 g |
| Sugar | 15 g |
| Protein | 12 g |
| Cholesterol | 110 mg |
| Sodium | 720 mg |
Reviews
My hubby kept passing on this recipe when I would ask him what he wanted for dinner. He is not a sweet potato fan at all! It’s only got to the point where this was the only recipe left to choose from.
It was nice to not have to stand over a hot stove and cook for an hour and a half. I was able to go into the living room while the potatoes baked then I fried the bacon and mixed everything up.
The hubby ended up having 2 & 1/2 helpings of this. I am excited to eat it again for breakfast.!!!
Where in the recipe or video does it say what temperature to bake it at? 100 degrees for 40 minutes sounds too hot.
My entire extended family LOVES this recipe. Sadly a guest insisted on bringing yams as a contributor this year. It was sadly missed. Looking for a way to increase it’s wonderful smokiness? Grill 2″-3″ diameter yams on the BBQ til blackened and soft (no pricking or oiling needed). Easy to peel, and can be done ahead. Thank you Claire. This and your cranberry chutney are permanent components of our holiday menu.
PLEASE AIR THIS EPISODE AGAIN — EVENING HOUR. THANK YOU.
We loved this recipe, made for xmas eve dinner with rack of lamb. I only used 4-5 slices of bacon and it was perfect. The contrast of sweet from potatoes and maple syrup with smoke from chipotles and bacon was very nice.
Repeated this for Thanksgiving this year (2012, and my family raved over it. They expected the sweet version — nuts and brown sugar or marshmallows on top — but were pleasantly surprised with Claire’s savory version and especially the mild “kick.” It’s a new Thanksgiving staple for our family!
Added a stick of butter but it just was not as delicious as I thought it would be. It’s OK as a side if you add extra butter when serving and a pinch of salt. But just OK. No one else was crazy about it. Using what I have left (and there was a ton to make gnocchi. Will only need 2 cups for that and will toss the rest. Something’s missing and I don’t know what it is. A pound of bacon didn’t even save it. Definitely wouldn’t make this again. I’ll stick with the sweet version for Thanksgiving.
Great start to a fantastic recipe!! I read the reviews and cross checked some other similar recipes and made a few tweaks and ended up with the most popular dish of thanksgiving! I added 1 stick of softened butter, 1/2 cup of milk (i used whole milk and upped the spice by using 1 and 1/2 of the peppers and 3 teaspoons of the liquid (might be too spicy for some so this part is up to you. Will make this again and already gave out the recipe to three friends!
Really tasty! Left out the chipotle – too spicy for us. Very easy to make and my family loved it. Sweet potatoes taken to the next level – this one will be on my holiday table year after year. Thanks Claire!!
Even though I left out the adobo sauce, this was the hit of Thanksgiving dinner….everyone had seconds. It’s going to be on our holiday menus for a while.