Sweet Potato Souffle Made Easy | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. Grease a muffin pan with butter or non-stick spray, then coat each cup with grated Parmesan.
2. Over very low heat, cook the bacon in a covered pan until it releases its fat. Add the onion and cook until golden.
3. Add the sweet potatoes and herbs, cover and cook for a few minutes until they begin to soften.
4. Add the spinach and garlic and cook for 1 to 2 more minutes. Remove from heat and divide the potato mixture among the muffin cups, filling each no more than 50 to 60%.
5. In a bowl, combine the eggs, heavy cream, cheese and hot sauce if using. Season with salt and pepper.
6. Pour the mixture into the muffin cups, filling almost to the top, then top with grated cheese.
7. Set the pan on a baking sheet and bake in a preheated oven for 25 to 30 minutes, until puffed and golden brown.
8. Rest the soufflés for a few minutes before unmolding. To reheat, warm them in a low oven or microwave until heated through.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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