Sweet Potato Souffle
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2 medium sweet potatoes (400g)
Boil with peel on for about 15-20 minutes until tender
Let cool slightly
4 ramekins 8 oz (230 ml capacity each)
grease with butter
coat with fine breadcrumbs
place a baking sheet in the oven
preheat the oven to 425°F (220°C)
4 eggs
separate whites from yolks
peel the sweet potatoes
mash with a potato masher
add the yolks
mix to combine
3/4 tsp (4g) salt
1 cup (100g) cheddar cheese, grated
mix to combine
2 tbsp (30g) butter, melted
1/2 cup (120ml) light cream
freshly ground black pepper
pinch of nutmeg
whip until stiff peaks form
gently fold the whipped whites into the potato mixture
divide evenly
Divide ¼ cup (25g) Parmesan cheese on top of each souffle
freshly ground black pepper
Paprika
place into the preheated baking sheet
Bake at 425°F (220°C) for 17-20 minutes until puffed and golden
serve immediately