1 1/2 cups sweet potatoes or yams
5 eggs (separated)
8oz. cream cheese
3/4 tsp. sea salt
1/4 tsp. pepper
2 tsp. thyme (fresh cut)
1/2 cup Parmesan-oregano grated cheese
1/2 cup honey
Bake sweet potatoes for 90 mins. at 325 degrees F. Let cool and peel off skins
and slice into 1" pieces.
In food processor, put in all ingredients, except 5 egg whites, and whiz for
just a minute or so until everything is blended in and there are no chunks
in the mixture. Beat egg whites until they will peak on their own. Then gently
fold egg whites into the sweet potato mixture.
Pour the mixture into an oven proof baking dish and bake for 40 minutes at
325 degrees F. You'll know when the soufflé is done when the top just
begins to brown. Keep in mind the soufflé will begin to fall as soon
as it is removed from the oven, but that's normal. It will still be very light
when you cut into it. This dish can be eaten warm or cold.