I love when side dishes are slightly camouflaged as dessert. That I think is my favorite thing about Southern Holiday cooking. Someone, somewhere is sneaking sugar in unassuming places and we get to grow a little fatter and a whole lot happier during this time of year. And when it comes to memorable holiday food, you want to be remembered for bringing the Holiday hero, not the Holiday zero-calorie-no-fat-no-flavor side dish, which is why this Sweet Potato Soufflé with Maple Bourbon Meringue needs to be on your Holiday side dish list.
I want to clear something up, I’m not against healthy side dishes for Thanksgiving (I have two planned on my current menu) however I am against substituting fake sugars and low fat’s for traditionally fatty recipes like this sweet potato soufflé. There’s nothing wrong with wanting lightened up recipes, but my rule is: If you want to eat something naughty, eat it, but in moderation.
This recipe is a bonafide crowd pleaser. My New York-based grandma gobbled it right up, my Southern step-dad licked the spoon clean, my sister and mom couldn’t stop raving about the flavor, and I had to stop myself from scraping the meringue off the top. If you let one thing push you to the point of bursting for Thanksgiving, you should let this be it.
You’re going to need these tools to make this recipe
- 4 lbs sweet potatoes skins on
- 1 teaspoon vanilla extract
- 1/2 cup dark brown sugar
- 6 tablespoons cream cheese
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 large eggs
- 2 TBSP unsalted butter
- 3 egg whites
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon bourbon
Heat oven to 400 degrees F. Bake sweet potatoes for 1 hour or until tender. Let cool to the touch and peel. Reduce oven to 350 degrees F.
Beat sweet potatoes, 1 teaspoon vanilla, dark brown sugar, cream cheese, butter, salt, cinnamon, nutmeg, and allspice in a stand mixer until smooth. Beat in WHOLE eggs, then transfer to a baking dish.
Bake at 350 degrees for 30 minutes.
Meanwhile in a stand mixer, beat egg whites until soft peaks form, then slowly add in your maple syrup. Beat on high until stiff peaks form. Once the peaks form, reduce speed to low and add your vanilla and bourbon until combined.
Pipe or spread meringue on top of warm potatoes and place back in oven for an additional 13-15 minutes or until the top has slightly browned.
The tastiest thing you’ll set on the Thanksgiving table guaranteed.