Sweet potato is a wonderfully underused ingredient in the kitchen — it can be made into fries, mash, cake or, as here, a fluffy, garlicky soufflé. This versatile side dish works beautifully alongside grilled meats or fish.
5 reasons to eat more sweet potato
- Rich in beta-carotene — great for skin and a healthy glow
- Good for memory and cognitive function
- Contains polyphenols that help prevent oxidative stress
- High in fibre — beneficial for digestion
- Naturally anti-inflammatory
Ingredients (serves 4)
- 4 medium sweet potatoes
- 4 garlic cloves, crushed
- 3 tbsp butter
- 3 tbsp crème fraîche or double cream
- 3 eggs, separated
- Salt, pepper, nutmeg
- Fresh chives or thyme (optional)
Instructions
- Preheat the oven to 190°C (375°F). Bake the sweet potatoes whole for 45 minutes until very tender. Allow to cool slightly.
- Scoop out the flesh into a bowl. Mash until smooth.
- Beat in the butter, crème fraîche, garlic, egg yolks, salt, pepper and a grating of nutmeg.
- Whisk the egg whites to stiff peaks and gently fold into the sweet potato mixture.
- Spoon into individual ramekins or a buttered soufflé dish.
- Bake for 20–25 minutes until risen and golden on top.
- Serve immediately — soufflés wait for no one!
Enjoy! 🍠🧄