Velvety smooth sweet potato and olive oil whipped souffle ontop a pecan, walnut crust wrapped in spiced pears. Served with a thick and sweet molasses reduction.Sweet Potato Souffle with Spiced Pears
3 medium sized sweet potatoes
1/2 cup toasted pecans
1/2 cup toasted walnuts
2 tbl maple syrup
salt and pepper
8 oz silken firm tofu
1 1/2 tbl ener-g egg replacer powder
3 tbl extra virgin olive oil
1 tsp dried sage
1 tsp dried thyme
2 bartlett pears, thinly sliced
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
juice of half a lemon
Preheat the oven to 450. Prick the sweet potatoes all over with a fork and place right on the oven grates. Roast for 45 minutes until tender on the inside. Set aside until cook enough to handle.
In a large bowl combine 2 cups of water with cinnamon, ginger, nutmeg and lemon juice. Add the sliced pears and let sit for 30 minutes.
Preheat the oven to 350.
In a food processor, combine the pecans, walnuts, maple syrup and a pinch of salt. Process until crumbly until the nuts start to clump together.
Line a loaf pan or a souffle dish with canola spray then parchment on the bottom and sides.
Press the nut mixture down on the bottom to form a crust.
Drain the pears from the liquid and press against the walls of the souffle dish.
In a food processor, add the sweet potato (minus the skin), tofu, egg replacer powder, oil, sage, thyme, 1 tsp salt and 1/2 tsp pepper. Whip until smooth and creamy. Pour into the souffle dish and bake in the oven for 40 minutes.
Let cool for ten minutes and serve.
Molasses Gastrique
1/2 cup blackstrap molasses
1/2 cup balsamic vinegar
juice of half a lemon
Combine the molasses and vinegar in a small saute pan and bring to a boil. Reduce to a simmer and cook for 10 minutes until thick and syrupy. Remove from heat and add the lemon juice. Let cool.
