• 1 kg sweet potato

  • (pre-Roasted 45mins at 200 degrees)

  • 4 eggs (separated)

  • 100g smooth ricotta

  • 100g rice flour

  • Knob of butter


  • 1.

    Peel and mash the pre- roasted sweet potato, then mix in the egg yolks and the rice flour and whisk until smooth.

  • 2.

    Whisk the egg whites until they are light and fluffy.

  • 3.

    Mix the ricotta through the sweet potato mix then gently fold through the whisked egg whites.

  • 4.

    Grease 4 ramekins with butter then pour in the soufflé mix until level with the rim.

  • 5.

    Run your thumb around the edge to make a small lip then place into an oven set at 250 C for 8-10 minutes or until really really puffy.


For more information and recipes from this series, click on the following link

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