Sweet Potato Soufflé in Phyllo Pastry
- 4 medium sweet potatoes
- 3 tablespoons real maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 cup half and half
- 2 tablespoons flour
- 8 tablespoons salted butter, melted
- 2 eggs separated
- 12-18 sheets frozen phyllo dough, thawed
- sea salt for seasoning
- Preheat your oven to 400°F. Butter an 8-9 inch springform pan.
- Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, allow to cool. Reduce the oven temperature to 350°F.
- Peel the skins away from the sweet potatoes and mash well in a large mixing bowl. Mix in the maple syrup, vanilla, flour, 1 teaspoon cinnamon, half and half, 2 tablespoons butter, and egg yolks, mixing until combined. Set aside.
- In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites carefully into sweet potato mixture.
- Set aside while you prepare the phyllo dough.
- In a small bowl, mix the remaining 6 tablespoons butter and 1 teaspoon cinnamon.
- Place 1 sheet of phyllo dough on a clean counter and brush with the cinnamon butter. Repeat, layering 3 more times. Placing the sheets of dough over top of each other. Carefully transfer the buttered phyllo to the prepared pan, gently pressing it to fit inside. Repeat, overlapping each layer 3 more times until you have completely covered the bottom and sides of the pan to create the crust and have used between 12-18 sheets of dough. Fold in uneven edges toward the center of the pan.
- Spoon the sweet potato mixture into center of the phyllo dough. Spread in an even layer. Sprinkle with sea salt.
- Transfer to the oven and bake for 30-40 minutes or until the phyllo is golden brown and the center appears set.