• Vegetarian

Ingredients

1. 3 pounds large sweet potatoes
2. 6 tablespoons unsalted butter, softened
3. 1/2 cup heavy cream
4. 1/2 cup shredded Gruyère cheese
5. 2 tablespoons light brown sugar
6. 1 teaspoon chopped thyme
7. Salt and freshly ground pepper
8. 3 large eggs

Directions

1. Preheat the oven to 350°. Bake the sweet potatoes for 1 1/2 hours, or until tender. Raise the oven temperature to 425°.
2. Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using a handheld electric mixer, beat the sweet potatoes with the butter until smooth. Beat in the cream, Gruyère, brown sugar and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
3. Transfer the sweet potato puree to a buttered 8-by-11-inch baking dish and bake for 15 minutes. Reduce the oven temperature to 400° and bake for 30 minutes longer, or until the sweet potatoes are lightly puffed and browned. Let the sweet potato soufflé rest for 10 minutes before serving.

Make Ahead

The recipe can be prepared through Step 2; refrigerate overnight. Let come to room temperature before baking.