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  • Louisiana Cookin'

    Best-Ever HOLIDAY SIDES

    Oct 16, 2018 5 minutes

    SWEET POTATO SOUFFLÉS WITH THYME WHIPPED CREAM

    MAKES 6 SERVINGS

    2 tablespoons unsalted butter, softened and divided
    1½ tablespoons plus 6 teaspoons sugar, divided
    ⅓ cup heavy whipping cream
    1 teaspoon minced fresh thyme
    2 medium sweet potatoes (about 1 pound)
    1 cup whole milk
    1 cup fresh challah bread crumbs
    2 teaspoons cane syrup
    ½ teaspoon pumpkin pie spice
    ¼ teaspoon kosher salt

    Pinch ground cardamom

    2 egg yolks, lightly beaten
    3 egg whites, room temperature
    ¼ teaspoon cream of tartar

    1. Preheat oven to 400°. Using a pastry brush, grease insides of 6 (4-ounce) ramekins with 1 tablespoon butter, using vertical strokes up sides. Place 1 teaspoon sugar in each ramekin, turning to coat and shaking out excess. Place ramekins on a rimmed baking sheet.

    In a medium bowl,

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