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For the mashed sweet potatoes
Put the water, milk and salt in a small saucepan and let them come to a boil.
Remove from the heat and add the butter.
Stir to melt.
Add the contents of the envelope (mashed potatoes with sweet potato and YOTIS carrot) mixing until homogenized.
Leave aside for 10′ to cool.
For the souffle
Butter individually fireproof dishes.
Preheat the oven to 190℃ in the air. We will cook on the middle grill.
Add the grated cheeses, nutmeg and yolks to the warm puree and mix very well.
In a clean bowl, beat the egg whites at medium speed for half a minute and beat. Beat for 1′ to form standing peaks.
Pour the meringue into the mixture in 3 portions, folding the meringues after each portion with a spatula.
We equate to refractory
Place on the middle grill and bake for about 15-17′ until they puff up slightly and the surface turns brown.
We serve them warm. The soufflés are puffy as soon as they come out of the oven, but their volume drops after 2-3 minutes.
For more recipes with Puree GIOTIS see here.