Praline Sweet Potato Pie Souffle

Praline Sweet Potato Pie Souffle

Ingredients

Filling

  • 13 small sweet potatoes
  • 2 3/4 cups sugar
  • 3/4 teaspoons salt
  • 2 1/2 teaspoons vanilla
  • 2 teaspoons buttery cake flavor
  • 3 1/2 teaspoons The Spice King Gourmet Dessert Seasoning
  • 2 1/2 cups Half & Half cream
  • 1/8 teaspoon lemon oil
  • Squeeze of lemon juice

Crust

  • 5 sleeves of Graham Crackers crushed
  • 2 1/2 sticks butter
  • 2 tablespoons sugar/pinch of salt
  • Few dashes of The Spice King Gourmet Dessert Seasoning

Praline Sauce

  • 1 stick of butter
  • 1 cup brown sugar
  • 1 cup corn syrup
  • 1 1/2 teaspoon vanilla
  • Walnuts/pecans chopped for garnish

Marshmallow Merengue

  • 6 egg whites or 1 cup plus 2 tablespoons
  • 1/2 teaspoon cream of tarter
  • Squeeze of lemon juice

Marshmallow Sauce

  • 2 cups light corn syrup
  • 1 1/4 cup white sugar
  • Pinch of salt
  • 2 teaspoons vanilla
  • 1/2 teaspoon buttery cake flavor
  • 1 drop lemon oil
  • Splash of brandy

Directions

  1. Add 2 cups of water in a roasting pan along with potatoes. Roast potatoes at 350 degrees until tender. Remove skin.
  2. Mix filling ingredients in a large bowl and whip until smooth and fluffy.
  3. Crush cracker crumbs and mix crust ingredients
  4. Pace 1/8 to 1/4 cup cup of crumbs into each ring mold. press lightly for even distribution.
  5. Add 3/4 cup of filling to each ring mold leaving 1/2 inch of space on top to place nuts/praline sauce. Smooth for even distribution
  6. Bake at 350 degrees for 45 min to 1 hr or until set.
  7. Make praline sauce by adding ingredients into a sauce pan and bring to a boil
  8. Add 2 tablespoons chopped pecans/walnuts to each ring mold.
  9. Drizzle 2-3 tablespoons of Praline Sauce over each ring mold.
  10. Bake at 350 for 15-20 minutes.
  11. Mix meringue ingredients with an electric mixer until light and fluffy with stiff peaks.
  12. Mix remaining marshmallow sauce ingredients in a sauce pan and bring to a boil. Cook until mixture thickens/ reduces by 1/3. (Cooking it to soft ball stage). (For example, at 235° F, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.)
  13. Gradually pour this sauce into the merengue while mixing with the electric mixer on high so that it fully incorporates. Be careful not to burn yourself.
  14. Remove desserts from ring mold.
  15. Add a large dollop of the marshmallow fluff on top of each dessert and lightly torch the top of the marshmallow fluff for color and flavor.
Back to blog