Geoffrey Zakarian’s BBQ’d Sweet Potato and Parmesan Souffle | The Kitchen | Food Network

Geoffrey uses barbecue potato chips, Parmesan and sweet potato puree to make a savory souffle!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

BBQ’d Sweet Potato and Parmesan Souffle
Level: Easy
Total: 2 hr 50 min (includes cooling time)
Active: 45 min
Yield: 4 servings


2 sweet potatoes
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter plus extra for brushing, at room temperature
1/4 cup all-purpose flour
2 cups milk, warm
1/4 teaspoon ground nutmeg
4 ounces BBQ potato chips
3/4 cup grated Parmesan
6 large egg whites plus 3 large egg yolks


Special equipment: four 12-ounce ramekins

Place the sweet potatoes in a pot large enough to fit them, and cover with water by 2 inches. Add 2 tablespoons salt. Bring to a boil, then boil the sweet potatoes until tender, about 15 minutes. Scoop the flesh into a food processor and puree. Portion out 10 ounces, then set aside in the fridge to cool (use the remainder for another use).

Melt the butter in a small pot over medium heat. Add the flour and cook for 2 minutes to make a roux. Whisk in the warm milk, then season with the nutmeg and some salt and pepper. Cook until thick, about 3 minutes, then remove from the heat. Set the bechamel aside to cool completely to room temperature.


Generously brush four 12-ounce ramekins with butter. Grind the chips in a food processor together with 1/2 cup Parmesan. Reserve 1/2 cup of the chip mixture. Generously coat each ramekin with the remaining chip mixture, tapping out any excess.

Preheat the oven to 375 degrees F. Arrange the prepared ramekins on a sheet pan.

Beat the egg whites to stiff peaks. Fold together the bechamel, egg yolks and sweet potato puree. Fold in the remaining 1/4 cup Parmesan. Fold in half of the egg whites until evenly combined, then fold in the remaining egg whites, being careful not to overwork. Divide the mixture among the ramekins, filling each three-quarters of the way. Sprinkle with the remaining chip mixture and bake until the centers are tender and warmed through, 35 to 40 minutes. Serve immediately.


Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

#GeoffreyZakarian #TheKitchen #FoodNetwork #BBQSweetPotatoAndParmesanSouffle

Geoffrey Zakarian’s BBQ’d Sweet Potato and Parmesan Souffle | The Kitchen | Food Network

Why a tire company is the judge of fine dining
Happy Pi Day: Silky Coconut Cream Pie with Erin McDowell #shorts

Leave a Reply

Your email address will not be published.