Sweet Potato Souffles
Ingredients
- Ingredients
- 1 kilogram Sweet potato
- 50 grams Herb butter
- 2 onions
- 150 grams Feta
- 250 grams Quark
- 2 Tbsps grated Parmesan
- 3 eggs (separated)
- salt
- freshly ground peppers
- Nutmeg
- 6 Soufflé dishes
- butter (for souffle dishes)
Preparation steps
Preheat oven to 180°C (approximately 350°F). Butter souffle dishes and place on a plate.
Peel potatoes, cut in half and boil in salted water for about 25 minutes or until done and drain. Cut about 200 grams (approximately 7 ounces) of potatoes into small cubes and press remaining through a potato ricer. Spread on a cutting board and let dry.
Melt herb butter in a pan. Peel onions, finely chop and saute until translucent.
Meanwhile, finely dice feta cheese.
In a bowl, combine onions with feta, ricotta, Parmesan, egg yolks, spices and mashed potatoes. Mix well.
Beat egg whites until stiff. Fold in diced potatoes and add to mashed potato mixture. Season with salt, pepper and nutmeg and pour into souffle dishes. Bake until golden brown or about 15 minutes. Loosen edges with a knife, remove from dishes and serve.
