Sweet Potato Soufflé in Orange Cups
This festive treat combines the natural sweetness Uncle Matt’s Organic orange juice and creamy sweet potatoes with warm spices and a hint of vanilla, all beautifully served in an orange. Perfect as a side or a unique dessert, these soufflé cups are not only visually stunning but also bursting with flavor. Sweet potato soufflé cups will add seasonal cheer to your celebrations.
Ingredients
2 medium organic sweet potatoes
1 large organic egg
3 tablespoons organic unsalted butter
¼ cup organic whole milk
⅓ cup organic granulated sugar
2 tablespoons Uncle Matt’s Organic OJ
¼ teaspoon organic pure vanilla extract
4 organic oranges
For the topping:
½ cup organic pecans
1 tablespoon super fine organic granulated sugar
½ teaspoon organic ground cinnamon
½ tablespoon organic unsalted butter
A pinch of sea salt
Instructions
- To make the pecans place a medium size non-stick skillet over medium heat. Melt ½ tablespoon unsalted butter in the skillet and add the pecans. Toss to coat. Combine 1 tablespoon sugar with ½ teaspoon cinnamon and sprinkle over the buttered pecans. Turn down the heat to medium-low and cook stirring constantly until the sugar melts and the pecans become shiny. This should only take a few minutes. Sprinkle with sea salt an place the sugared pecans on a parchment lined baking sheet to cool. Set aside.
- Peel the sweet potatoes and cut each into three equal pieces. Place the potatoes in a medium saucepan and cover with water. Heat on medium-high until they come to a boil. Reduce heat to maintain a simmer and cook until fork tender, 15- 20 minutes.
- Preheat oven to 350°F.
- In a one cup measure, whisk together the milk and egg. Set aside.
- Cut the oranges in half and scoop out the pulp. Slice off a tiny portion of the bottom of each orange half to help it sit flat without tipping over. You don’t need to trim very much. Place the orange halves on a parchment lined baking sheet.
- Drain the cooked sweet potatoes. Off-Heat, put 3 tablespoons of butter in the still hot pan and cover with the drained potatoes. Add the vanilla, ⅓ cup sugar, Uncle Matt’s Organic orange juice and the milk/egg mixture. Using a hand mixer beat on low until blended. Divide the mixture between the 8 orange halves. You may have a little left over and if so, scoop into a small ramekin coated with cooking spray bake with the oranges.
- Bake at 350°F for 30 minutes. Remove from the oven and top with the cinnamon pecans. Serve warm or room temperature.
