Praline Sweet Potato Pie Souffle

 

 

 

****Filling Ingredients****
13 small sweet potatoes
2 3/4 cups sugar
3/4 teaspoons salt
2 1/2 teaspoons vanilla
2 teaspoons Keith Lorren's Buttery cake flavor
3 1/2 teaspoons Keith Lorren Dessert Spice
2 1/2 cups half n half cream
1/8 teaspoon lemon oil
squeeze of lemon juice
 

****Crust Ingredients****
5 sleeves of Gram Crackers crushed
2 1/2 sticks butter
2 tablespoons sugar/pinch of salt
few dashes of Keith Lorren Dessert Spice
 

****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 Sauce Ingredients Merengue****
6 egg whites or 1 cup plus 2 tablespoons
1/2 teaspoon cream of tarter
squeeze of lemon juice

Marshmallow Sauce Ingredients****

2 cups light corn syrup
1 1/4 cup white sugar
pinch of salt
2 teaspoons vanilla
1/2 teaspoon Keith Lorren 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) place 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,( 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.