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Easy Comté and Sweet Potato Soufflé

Easy Comté and Sweet Potato Soufflé
Serves 6
Forget the stress of a traditional soufflé; this simplified version provides all of the elegance and flavor with only a quarter of the work! Sweet potatoes get whipped together with spices, eggs, cream and Comté right in the food processor, then baked with a sprinkling of extra Comté and pecans on top.
  1. 3 pounds sweet potatoes (2-3 large potatoes), peeled and cut into 1-inch chunks
  2. 1 tablespoon plus 1 teaspoon salt
  3. 6 tablespoons butter, cut into pieces
  4. ¼ teaspoon ground cinnamon
  5. ⅛ teaspoon ground nutmeg
  6. 2 tablespoons brown sugar
  7. ¼ teaspoon pepper
  8. 1/2 cup heavy cream
  9. 3 large eggs
  10. 4 ounces Comté, shredded (2 scant cups shredded)
  11. ¼ cup chopped pecans
  1. Preheat the oven to 425°F. Butter a 2-quart casserole dish.
  2. Put the potatoes in a large saucepan and cover with cold water. Add 1 tablespoon salt. Cover and bring to a boil. Lower to a simmer and cook, uncovered, until the potatoes are tender, about 8-10 minutes.
  3. Drain the potatoes and immediately transfer them to a food processor with the butter. Process until smooth. Add the cinnamon, nutmeg, brown sugar, pepper and heavy cream, along with 1 teaspoon salt. Pulse until mixed. Add the eggs and process until light and fluffy. Add half of the Comté and pulse until combined.
  4. Transfer the mixture into the prepared casserole dish; smooth out the top with a spatula. Sprinkle the remaining Comté over the top, followed by the chopped pecans.Bake 20 minutes, or until puffed and light golden around the edges.
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culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Nicki Sizemore

Nicki Sizemore is a food stylist, video host, and cooking instructor with over a decade of experience in the food and wine industry. She has produced and hosted videos for Fine Cooking magazine, Eggland’s Best, and the Comté Cheese Association, and has appeared on camera for Handmade TV and in the Now You’re Cookin! series pilot for National Public Television