Geoffrey uses barbecue potato chips, Parmesan and sweet potato puree to make a mouthwatering souffle!
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BBQ 'd Sweet Potato and Parmesan Souffle
RECIPE THANKS TO GEOFFREY ZAKARIAN
Level: Easy
Overall: 2 hr 50 minutes (consists of cooling time).
Active: 45 minutes.
Yield: 4 servings.

Ingredients.

2 sweet potatoes.
Kosher salt and newly ground black pepper.
4 tablespoons saltless butter plus additional for brushing, at room temperature.
1/4 cup all-purpose flour.
2 cups milk, warm.
1/4 teaspoon ground nutmeg.
4 ounces BBQ potato chips.
3/4 cup grated Parmesan.
6 large egg whites plus 3 large egg yolks.

Directions.

Special equipment: 4 12-ounce ramekins.

Location the sweet potatoes in a pot big enough to fit them, and cover with water by 2 inches. Include 2 tablespoons salt. Give a boil, then boil the sweet potatoes till tender, about 15 minutes. Scoop the flesh into a food mill and puree. Part out 10 ounces, then set aside in the fridge to cool (utilize the rest for another usage).

Melt the butter in a little pot over medium heat. Add the flour and cook for 2 minutes to make a roux. Blend in the warm milk, then season with the nutmeg and some salt and pepper. Prepare until thick, about 3 minutes, then get rid of from the heat. Set the bechamel aside to cool totally to space temperature level.

Kindly brush 4 12-ounce ramekins with butter. Grind the chips in a food processor together with 1/2 cup Parmesan. Reserve 1/2 cup of the chip mix. Generously coat each ramekin with the staying chip mixture, tapping out any excess.

Preheat the oven to 375 degrees F. Arrange the prepared ramekins on a sheet pan.

Beat the egg whites to stiff peaks. Fold together the bechamel, egg yolks and sweet potato puree. Fold in the remaining 1/4 cup Parmesan. Fold in half of the egg whites up until evenly combined, then fold in the remaining egg whites, being careful not to overwork. Divide the mixture amongst the ramekins, filling each three-quarters of the method. Sprinkle with the remaining chip mix and bake until the centers hurt and warmed through, 35 to 40 minutes. Serve instantly.

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Geoffrey Zakarian's barbeque 'd Sweet Potato and Parmesan Souffle|The Kitchen area|Food Network.