Sweet Potato Soufflé with Gruyère

I received SO many sweet potatoes in my CSA share this year. Unfortunately, I am the only real fan in my house, and, therefore, I have quite a stash!

So, for our Thanksgiving feast, where sweet potatoes are absolutely essential, I made this cheesy and nutty soufflé and made sweet potato biscuits to eat with our lunch as well. I baked the potatoes for both dishes at the same time. Genius. 😉

This recipe is from Food and Wine, contributed by Maria Helm Sinskey. Everyone enjoyed it! Yummy.

Yield: Serves 12

• 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
• coarse salt and freshly ground black pepper
• 3 large eggs

1. Preheat the oven to 350°, on convection.
2. Bake the sweet potatoes for 1 1/2 hours, or until tender. Raise the oven temperature to 425°.
3. 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.
4. 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.
5. Transfer the sweet potato puree to a buttered 8-by-11-inch baking dish and bake for 15 minutes.
6. 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.

One Year Ago:

• Spinach, Chard, & Sweet Potato Gratin
• Kabocha Squash Sauté with Bacon & Sage

Two Years Ago:

• Sweet Potato Biscuits

Three Years Ago:

• Sweet Potato Spoon Bread

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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