Sweet Potato, Leek & Ricotta Souffle
Sweet Potato, Leek & Ricotta Souffle
January 15, 2010 • Posted by Jennifer Perillo

The Cuisinart Stand Mixer’s food processor attachment ensures a super smooth sweet potato puree. Mom’s take note, the puree is a great first food for babies.

Serves 6

2 large sweet potatoes, roasted, peeled, flesh scooped out & pureed
1 leek, sliced
4 tablespoons of butter, softened
1 cup ricotta, drained of any excess water
4 eggs, separated
salt and pepper

  1. Preheat oven to 350ºF. Grease the bottom and sides of a 9-inch ceramic or glass pie plate with butter; set aside.
  2. Heat 2 tablespoons of butter in a skillet over medium heat. Add leeks and sauté until tender and fragrant; set aside. Meanwhile, using the whisk attachment on your Cuisinart Stand Mixer, beat the egg whites until stiff peaks form; set aside.
  3. In a separate medium-sized bowl, mix the sweet potato puree, butter, ricotta, egg yolks and salt pepper together. Stir in leeks. Fold in the egg whites. Spoon into prepared pie dish and bake for 1 hour, until puffed and golden. Serve immediately.
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