• 6servings
  • 70minutes
  • 375calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 25g butter , plus extra for buttering the ramekins

  2. 3 tbsp Parmesan (or vegetarian alternative), finely grated

  3. 350g sweet potatoes , peeled and cut into chunks

  4. 2 tbsp plain flour

  5. 150ml milk

  6. 75g Cheshire cheese , crumbled

  7. a pinch of dried chilli flakes

  8. 1 tbsp snipped chives

  9. 2 eggs

  10. 2 egg whites

Instructions Jump to Ingredients ↑

  1. Heat the oven to 200C/fan 180C/gas 6. Butter 6 200ml ramekins and dust the insides with Parmesan. Cook the sweet potatoes in boiling salted water for 10-15 minutes, until tender. Drain and mash well.

  2. Melt the butter in a saucepan and stir in the flour. Gradually add the milk, mixing well between each addition, until you have a smooth sauce. Add the cheese, stirring until melted, then stir in the chilli flakes and chives. Remove from the heat and fold in the mashed sweet potatoes.

  3. Separate the eggs and stir the yolks into the sweet potato mixture. Put all the whites in a large bowl and whisk with an electric whisk until stiff. Fold a quarter of the egg whites into the sweet potato mixture to loosen it, then fold in the rest. Divide the mixture between the soufflé dishes and put them on a baking sheet. Bake for 20-25 minutes, until risen and golden.


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