Sweet Potato Soufflé
Soufflé with sweet potato is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg sweet potatoes
- 50 g herb butter
- 2 onions
- 150 g Feta
- 250 g quark
- 2 Tbsp grated Parmesan
- 3 eggs (separated)
- Salt
- pepper (ground)
- nutmeg
- 6 soufflé molds
- butter (for the molds)
Instructions
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1.
Preheat the oven to 180°C. Grease the soufflé molds well and place them on a baking sheet.
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2.
Peel, halve, and boil the sweet potatoes in salted water for about 25 minutes until tender; drain. Roughly 200 g of the potatoes should be cut into small cubes; press the remaining potatoes through a masher, spread on a board, and let steam off.
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3.
Melt the herb butter in a small pan. Peel and finely dice the onions, then sauté them until translucent.
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4.
Meanwhile, finely cube the feta cheese.
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5.
In a bowl combine the sautéed onions with feta, quark, parmesan, egg yolks, spices, and the mashed sweet potato; mix well.
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6.
Whisk the egg whites to stiff peaks. Fold in the cubed potatoes and the whipped egg whites into the mixture. Season strongly and spoon into the molds. Bake the soufflés for about 15 minutes until golden brown. Use a knife to loosen the edges, remove the soufflés from the molds, and serve.
