Sweet Potato Soufflé

Ingredients

3 large eggs
2 tablespoon(s) light brown sugar
3 pound(s) large sweet potatoes
1 teaspoon(s) chopped thyme
0.5 cup(s) shredded Gruyère cheese
0.5 cup(s) heavy cream
6 tablespoon(s) unsalted butter
+ 1 more ingredients
- Salt and freshly ground pepper

Preheat the oven to 350°. Bake the sweet potatoes for 1 1/2 hours, or until tender. Raise the oven temperature to 425°. 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. Bea...

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Comments

Variations on Sweet Potato Soufflé

- 6 tablespoon(s) unsalted butter
- 1/2 cup(s) Gouda cheese - shredded
- 2 tablespoon(s) brown sugar
- 2 teaspoon(s) fresh thyme - chopped
- +4 other ingredients
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup evaporated milk
- 1/2 cup chopped pecans
- 1/2 cup butter or margarine
- 1/2 cup shredded coconut
- +5 other ingredients
Sweet Potato Soufflé
- 2 teaspoons ground nutmeg
- 3 tablespoons milk
- 3/4 cup sugar
- 1/2 cup butter or margarine, melted
- 3/4 teaspoon lemon extract
- +2 other ingredients
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- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup firmly packed brown sugar
- 1/2 cup butter or margarine, melted and divided
- 1 cup sugar
- +5 other ingredients
Sweet Potato Soufflé
- 1 cup chopped pecans
- 1/2 cup self-rising flour
- 1/4 cup butter or margarine, softened
- 3 eggs
- 3 cups cooked, mashed sweet potatoes
- +5 other ingredients
Sweet Potato Soufflé
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup evaporated milk
- 1/4 cup butter
- +5 other ingredients