Sweet Potato Soufflé and peanut butter espuma

Sweet potato soufflé

 Potato Menu 5

Makes 10



1 kg orange sweet potato (peeled and chopped)

1 litre of water

100g sugar

1 table spoon of honey

1 vanilla pod

1tsp cinnamon

600g meringue (10 egg whites and 600g caster sugar)

Icing sugar


1-   Take 10 large ramekins and butter the inside of each using a pastry brush and upward strokes. Then line the inside with sugar or coco powder. Place these in the fridge.

2-   Pre heat the oven to 185°C making sure there is plenty of room between baking shelves.

3-   In a pot place the sweet potato, water, sugar, honey cinnamon and vanilla pod.

4-   Bring to the boil and simmer until the sweet potato is soft and all the liquid has cooked out.

5-   Put the mixture into a blender and puree until smooth.

6-   Pass the mixture through a fine sieve and cool.

7-   For the meringue, use a food processor to whisk the whites until soft peak. Then gradually begin to add the sugar a little at a time.

8-   Once the mixture is silky and firm remove from the bowl and whisk 1/3 into approximately 400g of the sweet potato mixture.

9-   Now gently fold in the rest of the meringue

10-               Fill each ramekin and run your thumb around each one creating a rim. This helps it rise evenly.

11-               Now place them in the oven and close the door. Turn the temperature down to 175°C and bake for approximately 9-11 minutes.

12-               Do not open the door until you are sure they have had long enough in the oven. Otherwise they will sink!

13-               Finish with a dusting of icing sugar and serve with a good quality Ice Cream

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