sweet potato soufflé

Serves: 6

Ingredients:
1/2 cup breadcrumbs
4 cups mashed sweet potatoes
1/2 teaspoon unsalted butter
1 teaspoon chopped fresh thyme
1/4 teaspoon salt and ground black pepper, mixed
pinch of ground nutmeg
1 1/3 cup low fat milk
1 1/2 tablespoon cornstarch
1/2 cup grated gruyere cheese
3 egg whites

Method:
heat the oven to 180°c. lightly coat 6 ramekins with cooking spray and sprinkle with panko breadcrumbs. place the ramekins on a baking sheet.
place a pan over medium heat. add the sweet potatoes, butter, thyme, salt and pepper, and nutmeg.
in a small bowl, combine milk and cornstarch to form a slurry. add the slurry to the pan and bring to a light boil while whisking frequently. reduce heat and stir in the cheese. once the cheese is melted, remove from heat and let the mixture cool.
in a medium bowl, whip the egg whites until firm peaks form. carefully fold the sweet potato mixture into the egg whites.
place equal amounts of the mixture into the ramekins and bake for approximately 20 minutes or until the centre is firm and slightly golden brown.