Sweet Potato Souffle

Souffle Di Patate Dolci


1 1/2 pounds (3 medium) sweet potatoes or yams
5 eggs, seperated
8 ounces cream cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons + 1/2 cup honey (optional)
1/2 cup freshly grated Parmigiano Reggiano cheese
2 tablespoons chopped fresh thyme
Serves 8 to 10
Printable Version
Preheat the oven to 325 F. Bake the unpeeled sweet potatoes for 1-1 1/2 hours, until easily pierced with a knife. Let them cool completely, then peel and cut into large chunks. Set aside.
Preheat the oven to 325 F. Cream the egg yolks and cream cheese in a food processor or with an electric mixer until creamy and pale yellow, about 3 minutes. Add the cooked sweet potatoes and process for 2-3 minutes, until smooth. Add the salt, pepper, 2 tablespoons of the honey, the cheese and thyme and process for 1 more minute, until well miixed. Pour into a large bowl (if you've been using a food processor) and set aside.
Beat the egg whites with an electric mixer until they form stiff peaks, about 3-4 minutes. Fold the egg whites into the sweet potato mixture 1/3 at a time, being careful not to over mix. Pour into a lightly greased 9 x 13 inch baking dish. Bake for 30-40 minutes, until the top is lightly browned and beginning to crack.
Serve drizzled with the remaining 1/2 cup honey, if you wish a sweeter souffle.
©2013 Nick Stellino Productions