Sweet Potato, Leek & Ricotta Souffle

1. 1

   Preheat oven to 350u00b0F. Grease the bottom and sides of a 9-inch ceramic or glass pie plate with butter; set aside.

2. 2

   Heat 2 tablespoons of butter in a skillet over medium heat. Add leeks and saute until tender and fragrant; set aside. Meanwhile, using the whisk attachment on your stand mixer, beat the egg white until stiff peaks form; set aside.

3. 3

   In a separate medium-sized bowl, mix the sweet potato puree, butter, ricotta, egg yolks and salt pepper together. Stir in leeks. Gently fold in egg whites. Spoon into prepared pie dish and bake for 1 hour, until puffed and golden. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.