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Peel and mash the pre- roasted sweet potato, then mix in the egg yolks and the rice flour and whisk until smooth.
Whisk the egg whites until they are light and fluffy.
Mix the ricotta through the sweet potato mix then gently fold through the whisked egg whites.
Grease 4 ramekins with butter then pour in the soufflé mix until level with the rim.
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.
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