 | | Directions |
- Preheat oven to 350° F.
- Place sweet potatoes on a baking sheet and bake until tender, approximately 1 1/2 hours.
- Remove the potatoes from the oven, split them down the middle and allow them to cool until easy to handle.
- Scoop sweet potoates out of the skins and into a large mixing bowl.
- Add the butter, half and half, cheese, sugar, thyme, sage, salt and pepper.
- Use a hand held mixer and beat all together until thoroughly combined.
- Beat in the eggs, one at a time, beating well after each addition.
- Transfer the mixture to a greased 8x11 baking dish.
- Bake in a 425° F. oven for 15 minutes.
- Reduce heat to 400° F. and bake for another 30 minutes or until the potatoes are lightly puffed and browned.
- Allow the souffle to rest for 10 minutes before serving.
- Sprinkle with additional shredded cheese if desired.
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Prep Time: 2 hours
Cook Time: 45 minutes
Container: 8x11 baking dish, large mixing bowl, mixer
Servings: 12
|  | | Ingredients | | - | | 3 pounds sweet potatoes |
| - | | 6 tablespoons unsalted butter |
| - | | 1/2 cup half-n-half |
| - | | 1/2 cup Gouda cheese - shredded |
| - | | 2 tablespoons brown sugar |
| - | | 2 teaspoons fresh thyme - chopped |
| - | | 1 teaspoon dried leaf sage |
| - | | salt and pepper to taste |
| - | | 3 eggs |
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