A Next-Day Sweet Potato Soufflé

Mj 618_348_sweet potato souffle with sticky rum goo
Photograph by Chris Granger

It’s a no-brainer to make a turkey sandwich the day after Thanksgiving, but this recipe is great for your leftover sweet potatoes. “It’s a user-friendly soufflé,” says chef John Besh, New Orleans restaurateur and author of the cookbook ‘My New Orleans‘ and ‘My Family Table.’ “Because of the potato’s fiber, it probably won’t deflate. If it rises, you’re a rock star. If not, it still tastes great!”

• 1-1/2 cups milk
• 3 oz sugar
• 1 vanilla bean, skinned, split, scraped
• 3 tbsp flour
• 1 pinch salt
• 3 sweet potatoes, roasted and mashed
• 2.25 oz softened butter
• 6 egg yolks
• 9 egg whites

For Rum Goo:
• 1 lb butter
• 2-1/2 lbs brown suger
• 1 cup corn syrup
• 2 cups heavy cream
• 1 cup rum

Mix milk, sugar, and vanilla in a sauce pot and bring to a boil. Strain and cool. In a saucepan, add mixture to flour and salt and bring to a boil, stirring until thick. Pull off heat and add sweet potatoes, butter, and egg yolks. Fold in egg whites. Pour mix into ramekins dusted with egg whites. Bake at 350 degrees for 20 minutes. For Sticky Rum Goo, combine ingredients and bring to a rolling boil, then cool and drop on top of soufflés. (Serves 8.)

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