Comfort Food Recipe – Sweet Potato Souffle

Hello, Fall.  I have been anxiously waiting for you.  Now that you are here (sort of), I can make all my favorite comfort foods.  The first dish I made in your honor was sweet potato soufflé.  It was a smashing hit with the husband.  Now don’t let me down by bringing back temps in the 90s.

XXOO,
Misty

 

 

 

Sweet Potato Souffle

  • 3 lbs sweet potatoes
  • 6 tbsp unsalted butter, softened
  • ½ cup heavy cream
  • ½ cup shredded gruyere
  • 2 tbps light brown sugar
  • 1 teaspoon fresh thyme, chopped (I probably used more)
  • 3 large eggs
  • S&P

This serves 12, so I made a much smaller portion.

Preheat the oven to 350.  Poke the potatoes with a fork and bake for 45 minutes or until soft.  Raise the oven temp to 425.

Peel the potatoes once they are cool enough to handle.  Beat the potatoes with the butter until smooth.  Now beat in the cream, cheese, brown sugar, thyme, and S&P (to taste).  Beat in the eggs one at a time.

Transfer the puree to buttered baking dishes.  I used individual ramekins for a pretty presentation.  Bake for 15 minutes.  Reduce the oven temp to 400 and bake for another 30 minutes or until the sweet potatoes are lightly puffed and browned.  Let the soufflé rest for 10 minutes before serving.

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One Comment to “Comfort Food Recipe – Sweet Potato Souffle”

  1. Looks so yummy! I have to try this!

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