The City Magazine Since 1975

Sweet Potato Soufflé with Marshmallow & Benne Seed Brittle

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    Sweet Potato Soufflé
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 3 Tbs. butter
  • 1 tsp. nutmeg
  • 2 cups sweet potatoes, peeled, boiled and mashed
  • 1/2 cup pecans, chopped
  • 2 egg whites
  • 1 package marshmallows
  • Benne Seed Brittle

  • 2 cups sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 1/2 cup water
  • 4 oz. unsalted butter
  • 1/2 cup corn syrup
  • 1/2 tsp. baking soda
  • 1 1/2 Tbs. salt
  • 2 cups benne (sesame) seeds, toasted

Sweet Potato Soufflé

Preheat oven to 350°F. Over medium-high heat, scald milk. Add sugar, salt, butter, nutmeg, and sweet potatoes. Remove from heat and whisk mixture until light and airy. Fold in pecans. In small mixing bowl, beat egg whites to stiff peaks and then fold into potato mixture. Pour into greased eight-inch-square baking dish. Bake for 35 to 40 minutes, until the soufflé moves only slightly. Cover with marshmallows and return to oven to brown. Cool before cutting.

Benne Seed Brittle
In large, heavy-bottomed saucepan over medium heat, combine sugar with extracts. Add water, butter, and corn syrup. Increase heat to medium-high, stirring until mixture becomes a medium caramel color. Remove from heat and immediately whisk in baking soda and salt. Quickly fold in benne seeds. Pour mixture onto nonstick mat or greased parchment paper. Let cool about three to five minutes, then roll flat with rolling pin. Once completely cool, break into pieces. Use to garnish sweet potato soufflé.