Sweet Potato Souffle

"A creamy, savory side dish. Try it for the holidays instead of the sweet, marshamallow-y casseroles."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
8
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 325°F Lightly grease a 13 x 9 casserole dish; set aside.
  • Cut the peeled sweet potatoes into chunks. Cook (boil/steam) until tender and "mash-able." Drain very well.
  • In a large bowl, cream the egg YOLKS and cream cheese with an electric mixer until creamy and pale yellow, about 3 minutes.
  • Add the hot cooked, drained sweet potatoes and beat for about 2 minutes, until smooth.
  • Add the salt, pepper, brown sugar, the parmesan cheese and thyme and process for 1 more minute, until well mixed.
  • Clean off the mixer beaters.
  • In a seperate bowl, beat the egg WHITES with an electric mixer until they form stiff peaks, about 3-4 minutes.
  • Fold the stiffened egg whites into the sweet potato mixture 1/3 at a time, being careful not to overmix.
  • Pour into the prepared 9 x 13-inch baking dish.
  • Bake for 30-40 minutes, until the top is lightly browned and beginning to crack.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Loved this! Excellent light consistency and lots of flavor with only a hint of sweetness - will definitely keep and share this one. Thank you!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes