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Sweet Potato Soufflé
Ingredients
| 750 g | sweet potatoes |
| 5 medium | eggs, yolks and whites separated |
| 250 g | cream cheese |
| 2 tbsp | honey |
| 50 g | Parmesan cheese, grated |
| 2 tbsp | fresh thyme, chopped |
| salt and pepper, to taste |
Method
Preparation time: ca. 2 hrs / Grade of difficulty: easy / Calories per portion: n/a
Preheat the oven to 150°C.
Bake the unpeeled sweet potatoes for 1.5 hours. Let them cool completely, then peel and cut into large chunks. Set aside.
Cream together the egg yolks and cream cheese until smooth, about 3 minutes. Add the chopped sweet potatoes and beat for further for 2-3 minutes. Season with salt and pepper, add honey, the cheese and thyme and beat for 1 more minute, until well mixed. Pour into a large bowl and set aside.
Beat the egg whites until they form stiff peaks, about 3-4 minutes. Fold the egg whites into the sweet potato mixture.
Pour into a lightly greased baking dish and bake for 30-40 minutes, until the top is lightly browned.
Bake the unpeeled sweet potatoes for 1.5 hours. Let them cool completely, then peel and cut into large chunks. Set aside.
Cream together the egg yolks and cream cheese until smooth, about 3 minutes. Add the chopped sweet potatoes and beat for further for 2-3 minutes. Season with salt and pepper, add honey, the cheese and thyme and beat for 1 more minute, until well mixed. Pour into a large bowl and set aside.
Beat the egg whites until they form stiff peaks, about 3-4 minutes. Fold the egg whites into the sweet potato mixture.
Pour into a lightly greased baking dish and bake for 30-40 minutes, until the top is lightly browned.
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