This sweet potato soufflé is one of the most comforting accompaniments, perfect for fall. It’s the season for cozy, delicious meals like this mashed sweet potato. With a crispy top and light and spongy interior, this flavorful soup is best served fresh out of the oven.
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Makes 4 servings
2 tablespoons (30g) butter, plus extra for lubrication
4 teaspoons breadcrumbs, to coat ramekins
2 medium sweet potatoes (14 oz-400g), cooked with skins
4 eggs
1 cup (100g) Cheddar cheese, grated
Pinch of nutmeg
3/4 teaspoon (4g) salt
freshly ground pepper
1/2 cup (120ml) light cream
For Topping
1/4 cup (25g) Parmesan cheese, grated
paprika
freshly ground pepper
