Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds (3 medium) sweet potatoes or yams

  2. 5 eggs, separated

  3. 8 ounces cream cheese

  4. 3/4 teaspoon salt

  5. 1/4 teaspoon black pepper

  6. 2 tablespoons plus 1/2 cup honey

  7. 1/2 cup freshly grated Parmigiano Reggiano cheese

  8. 2 tablespoons chopped fresh thyme

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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


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