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Author Notes: I’ve been really inspired by leftovers lately. That whole idea of waste not, want not, makes a big difference on the weekly grocery bill too. This past Rosh Hashanah, I was “winging” it for the side dish. I knew it would be something with sweet potatoes, since I’d picked them up at the farmer’s market, but I didn’t really have a plan. That is until I saw the leeks at the market too. I started thinking about mashed sweet potatoes paired with some sautéed leeks. Then that morphed into a soufflé. When I got home and started unloading ingredients, and spied some leftover homemade ricotta I’d made earlier in the week, my side dish was finally complete—a sweet potato, leek and ricotta soufflé. - Jennifer Perillo
- 2 large sweet potatoes, roasted, peeled & flesh scooped out and pureed
- 1 leek, sliced (white parts only)
- 4 tablespoons butter, softened
- 1 cup ricotta cheese, excess water drained
- 4 large eggs, separated
- Salt and freshly ground pepper, to taste
- Preheat oven to 350ºF. Grease the bottom and sides of a 9-inch ceramic or glass pie plate with butter; set aside.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Sweet Potato Recipe