Sweet Potato Soufflé Recipe
We have here a recipe for a fantastic dessert that’s made out of the ultimate-delish sweet potatoes. Sweet potatoes, when combined with butter, cream and cheese, are always a perfect treat for desserts. How much more, if they are added with other savory spices and baked perfectly in the oven? Imagine the perfectly puffed sweet potatoes taken out fresh from the oven, with its light crust on the outside and creamy and cheesy inside. This would definitely make everyone’s mouth water. The addition of thyme, brown sugar, salt, and pepper completes the great flavor of this potato soufflé. The baking time is a bit prolonged but the taste is worth the wait. To make this, simply follow these few quick steps.
Ingredients
- 3 lbs large sweet potatoes (1365 g)
- 6 tablespoons unsalted butter, softened (90 g)
- ½ cup heavy cream (116 g)
- ½ cup shredded gruyere cheese (50 g)
- 2 tablespoons light brown sugar (30 g)
- 1 teaspoon chopped thyme (5 g)
- Salt
- Fresh ground pepper
- 3 large eggs
Instructions
- Preheat the oven to 350° Fahrenheit and bake the sweet potatoes for 90 minutes or until tender. Increase oven temperature to 425° Fahrenheit.
- Take out sweet potatoes from the oven when done baking. Peel them as soon as they are cool enough to handle and transfer into a large bowl.
- With a hand held electric mixer, mash sweet potatoes with butter until smooth.
- Stir in cream, Gruyere, brown sugar, and thyme into the mixture. Sprinkle with salt and pepper. Add the eggs one at a time, beating well after each addition.
- Transfer the sweet potato mixture to a buttered, 8 x 10 inch baking dish and bake for 15 minutes. Reduce oven temperature to 400 degrees F and bake for 30 minutes longer or until the soufflé is lightly puffed and browned. Let it stand for 10 minutes before serving.
- Serve and enjoy!
