Prep 15 mins
Cook 2 hrs 15 mins
This is one of my go-tos for Thanksgiving...the Gruyere cheese makes a wonderful nutty flavored crust and cuts down on the sweetness of most sweet potato casseroles. It can also be made a day ahead and then baked right before serving. Featured in the Dec 2006 Edition of Food and Wine magazine. Delish!
- 1360.77 g large sweet potatoes
- 88.74 ml unsalted butter, softened
- 118.29 ml heavy cream
- 118.29 ml shredded gruyere cheese
- 29.58 ml light brown sugar
- 4.92 ml chopped thyme
- fresh ground pepper
- 3 large eggs
- Preheat the oven to 350°F Bake the sweet potatoes for 90 minutes or until tender. Raise oven temperature to 425°F.
- Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using an hand held electric mixer, beat the sweet potatoes with the butter until smooth. Beat in the cream, Gruyere, brown sugar, and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
- Transfer the sweet potato puree to a buttered 8 by 10 inch baking dish and bake for 15 minutes. Reduce the oven temperature to 400 degrees and bake for 30 minutes longer or until the sweet potatoes are lightly puffed and browned. Let the sweet potato souffle rest for 10 minutes before serving.
- TO MAKE AHEAD: The recipe can be prepared through Step 2; refrigerate overnight. Let come to room temperature before baking.
Simple to make and a nice departure from overly sweet sweet potato casseroles. I made them in individual ramekins so, naturally, cut back on the cooking time.