Sweet Potato Souffles

Sweet Potato Souffle
4 large sweet potatoes, peeled

1/2 cup brown sugar
6 Tbsp butter, melted
8 eggs, beaten
1/4 tsp rum flavoring (also maple would be amazing here)
1/4 tsp cinnamon
1/2 a cup gingerbread cookies crumbled into fine crumbles (I used my rolling pin)
Preheat the oven to 350 and lightly coat 8 individual ramekins with cooking spray and then a light coating of the gingerbread crumbles. Run your finger 1/4 inch into the ramekins to remove any extra crumbs or oil. This allows the souffles to rise better.
Peel and cut the sweet potatoes into 1 inch squares, cook over medium high about 30 minutes or until tender.
In a stand mixer mixer, beat the sweet potatoes with the brown sugar, butter, eggs, rum, and cinnamon.
Transfer the batter into prepared ramekins.
Bake for 45-50 minutes or until a knife inserted in the center comes out cleanly.  Sprinkle with more gingerbread crumbles on top.

November Daring Cooks Challenge: Souffles!

My first daring chefs challenge was quite scary:
SOUFFLES!
But they fall! They are difficult! I only have small ramekins!  I'M SCARED! These were all thoughts going thru my head when I saw what the challenge was to be (should I accept it).  In the end I persevered and learned that it was actually quite easy and something I will be adding to my repertoire more often.
     This was a perfect recipe for the SA and I, it made three nice size souffles so there was one for each of us and one that we just so happened to share with two hungry pirate princesses and their parents.

Chocolate Mint Souffles
2 eggs

1 teaspoon plus 4 tablespoons sugar, divided
2 tablespoons  Cocoa
1 teaspoon cornstarch
Dash salt
1/3 cup fat-free milk
2 tablespoons semisweet chocolate chips
1/8 teaspoon mint extract

Separate eggs. Place whites in a small bowl; let stand at room temperature for 30 minutes. Place yolks in another bowl; set aside.


Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.
In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
Remove from the heat; stir in chocolate chips and extract until chips are melted. Transfer to a small bowl. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
Transfer to prepared ramekins. Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set.

A spooky pirate princess waiting for a bite of souffle!