Sweet Potato Soufflé

Sweet potato soufflé

Double-baked sweet potato soufflé with bacon, pecans and orange zest

400 g cooked sweet potato flesh (bake in a medium oven for an hour)
4 eggs, separated
Juice and zest of 1 orange
Salt and pepper
250 ml cream
250 g bacon bits
½ cup pecan nuts, broken into bits
½ cup grated Parmesan, some to dust the dishes and
the rest to top
Extra orange zest to serve

Prepare six medium soufflé dishes by rubbing each with butter and dusting with grated Parmesan. Beat the egg whites until stiff and set aside. Beat the sweet potato until smooth and add the egg yolks, a little at a time. Add the juice and zest of the orange and season the mixture with salt and pepper. Fold in the egg whites. Fill the sou é dishes and bake at 180 °C for 30 minutes. Set aside to cool. About 10 minutes before you are ready to serve, turn each soufflé into an ovenproof serving dish, pour some of the cream into each and sprinkle with the remainder of the Parmesan. Bake at 200 °C for 10 minutes – the cream should be bubbling and the top browned. While the soufflés are in the oven, cook the bacon bits in a pan until crispy and add the pecan nuts for a few minutes. Sprinkle on the baked soufflés and finish off with orange zest. Serves 6.

The Gardener