Experience the Viking Difference

Learn more about Viking appliances at our Viking Demonstration Lunch with Chef Scotty Cambell

Wednesday, November 11th,
12:00 Noon

Please RSVP Jennifer@capitaldistributing.com
or 214.638.2681, Limited Seats Available


TurboChef Mobile Culinary Institute coming to Dallas
Visit the TurboChef Mobile Culinary Institute to see live cooking demos featuring TurboChef Double & Single Wall Speedcook Ovens and Jade Classic Ranges.

Friday, Dec. 4th, 8 a.m. - 4 p.m., Saturday, Dec. 5th, 8 a.m. - 1 p.m.

For more information, contact Jennifer Tyrell at 214.638.2681
2910 N Stemmons Frwy, Dallas, TX 75247

For an elegant thanksgiving meal that still holds on to the traditional flavors, serve each guest an individual sweet potato soufflé. This recipe makes 6-8 soufflés. If you prefer family style, place the soufflé batter into your favorite casserole dish.

3 C - sweet potato, cooked and mashed (about four 12 oz potatoes)
1 C - sugar
½ tsp - salt
2 ea - eggs, beaten
¼ C - butter, room temperature
½ C - milk
1 tsp - vanilla extract
                                   
Topping               
1 C - brown sugar
1/3 C - flour
1 C - pecans, chopped
¼ C - butter

If using your TurboChef oven following instructions below if using conventional oven bake sweet potatoes for approximately 45 minutes to 1 hour until soft. Turn Turbochef oven on by turning oven to ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under Cookbook; select ‘Baked Sweet Potato’. Press ‘START’ to begin the preheat cycle.

Rinse and clean sweet potatoes and place them directly on the oven rack. Press ‘START’ again and bake under ‘Baked Sweet Potato’ for 10 minutes or until fully cooked. Remove potatoes from the oven and cool just enough to remove the skins. Mash the sweet potatoes for use in the recipe.

Change the oven setting under ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under Cookbook, select ‘Sweet Potato Soufflé’.  Press ‘START’ to begin the preheat cycle.

If cooking in a conventional oven bake at 350°F for approximately 35-40 minutes

To prepare batter, mix in a large bowl, mashed sweet potatoes, sugar, salt, eggs, butter (room temperature), milk and vanilla.

To prepare soufflé dishes, using a straight sided, 6 oz soufflé dish, coat the inside of the dish with softened but not melted butter. Add white sugar to the dish and let the sugar coat the butter. You now have a ‘sugar crust’ on the entire inside of the soufflé dish. This will allow the soufflé to rise the way you want it to but come out of the dish easily.

Fill each soufflé dish about 7/8 full or place the entire amount of batter into a larger soufflé/casserole dish about 1-2 “deep. Place about 2 Tablespoons of brown sugar/nut topping on top of each individual soufflé dish or 1 ½ cups of mixture on top of the soufflé/casserole dish. Press ‘START’ again and bake under ‘Sweet Potato Soufflé’ Soufflé should be crispy on the top like a pecan praline and hot but moist on the inside.  If using a deeper dish, you may wish to increase the time y using the cook more/brown more function.