Sweet Potato SoufflÈ

Preheat the oven to 325 degrees F. Bake the unpeeled sweet potatoes for 1 to 1 1/2 hours, until easily pierced with a knife. Let them cool completely, then peel and cut into large chunks. Set aside.

Preheat the oven to 325 degrees F. Cream the egg yolks and cream cheese in a food processor or with an electric mixer until creamy and pale yellow, about 3 minutes. Add the cooked sweet potatoes and process for 2 to 3 minutes, until smooth. Add the salt, pepper, 2 tablespoons of the honey, the cheese and thyme and process for 1 more minute, until well mixed. Pour into a large bowl (if you've been using a food processor) and set aside.

Beat the egg whites with an electric mixer until they form stiff peaks, about 3 to 4 minutes. Fold the egg whites into the sweet potato mixture 1/3 at a time, being careful not to overmix. Pour into a lightly greased 9 x 13 inch baking dish. Bake for 30 to 40 minutes, until the top is lightly browned and beginning to crack.

Serve drizzled with the remaining 1/2 cup honey, if you wish a sweeter soufflÈ.