RECIPE

Sweet Potato Soufflé

  • ACTIVE: 25 MIN
  • TOTAL TIME: 2 HRS 50 MIN
  • SERVINGS: 12

These mashed sweet potatoes are topped with Gruyère then baked so that the cheese forms a nutty-flavored crust.

  • ACTIVE: 25 MIN
  • TOTAL TIME: 2 HRS 50 MIN
  • SERVINGS: 12
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • 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.