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Sweet Potato Soufflé

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rating theresadavid
I made this last year and it was fantastic - I will be introducing my family to this recipe for Thanksgiving!

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Sweet Potato Soufflé

ACTIVE TIME: 25 MIN
TOTAL TIME: 2 HRS 50 MIN
SERVES: 12
These mashed sweet potatoes are topped with Gruyère then baked so that the cheese forms a nutty-flavored crust.
ingredients
  • 3 pounds large sweet potatoes
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup heavy cream
  • 1/2 cup shredded Gruyère cheese
  • 2 tablespoons light brown sugar
  • 1 teaspoon chopped thyme
  • Salt and freshly ground pepper
  • 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.

Recipe by Maria Helm Sinskey
From Favorite Party Dishes
This recipe originally appeared in December, 2006.