Sweet Potato Soufflé
Gregor Saveskie & Vicki Preston

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.

Main Recipe Page

List of Recipes