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Sweet Potato Soufflé with Smoked Swiss Meringue

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Equipment

  • 6 inch Lodge Cast Iron Pan, buttered

Ingredients
  

Sweet Potato Filling

  • 1 each large sweet potato roasted, skin removed
  • 2 T butter melted
  • 2 T brown sugar or as desired
  • 1 tsp Meat Church Holy Cow Seasoning

Traeger Smoked Swiss Meringue

  • 2 large egg whites
  • 2/3 cup sugar
  • 1/4 tsp cream of tartar
  • 1 pinch salt
  • 1 T Traeger Smoked Simple Syrup or more if desired

Instructions
 

Sweet Potato Filling

  • Preheat your grill to 350F.
  • Roast your sweet potato until soft and cooked through. Time will vary based on size and shape.
  • I put my cooked and peeled sweet potatoes through a potato ricer, alternatively you can scoop out the flesh and mash it with a fork.
  • In a small bowl, mix together the melted butter, brown sugar, and Holy Cow seasoning.
  • Pour it over the Traeger roasted sweet potato and mix.
  • Press the sweet potato mixture into a small buttered cast iron skillet.
  • Bake on your grill until warmed through and the flavors come together, 350F, 15-20 minutes.
  • In the meantime, prepare the Traeger Smoked Swiss Meringue.

Smoked Swiss Meringue

  • In a bowl for a mixer, place the egg whites, sugar, cream of tartar, and pinch of salt.
  • Begin to whisk by hand, and place the bowl over a pot of simmering water.
  • Continue to whisk constantly until all the sugar has dissolved and the egg whites have started to lighten.
  • The egg white mixture should read 160F on an instant read thermometer.
  • Transfer to the mixer with the whisk attachment.
  • Whip on medium high until stif peaks form.
  • Drizzle in the Traeger Smoked Simple Syrup and whisk until well incorporated.
  • Top the sweet potatoes with the meringue and toast with a kitchen torch. Serve warm.

Notes

If making this for a larger family, increase the sweet potato filling ingredients and cast iron skillet size. The meringue recipe should make enough for an 8-10 inch skillet.