Sweet Potato and Goat Cheese Soufflé

In this dish, the sweetness of the potatoes is balanced by the tangy goat cheese. Try it with chicken, turkey, pork or lamb. Serves 6.


For the molds:
1 tablespoon melted butter
2 tablespoons grated Parmesan cheese

For the soufflé:
2 large sweet potatoes, cooked, peeled and mashed
1 cup fresh goat cheese
1 tablespoon finely chopped fresh sage
4 eggs separated
generous pinch salt
pinch cayenne pepper

  1. Preheat the oven to 400°F.
  2. Brush the inside of a 2 quart baking dish with melted butter and dust with grated Parmesan cheese.
  3. In a mixing bowl, stir together the mashed sweet potatoes, goat cheese, sage and egg yolks.  Generously season the mixture with salt and pinch of cayenne pepper.
  4. In the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites with a pinch of salt until soft peaks form.  Fold a quarter of the egg whites into the sweet potato mixture to lighten it.  With a rubber spatula, carefully fold in the remaining whites.
  5. Spoon the soufflé batter into the prepared dish.
  6. Place on a baking sheet and bake for 25 minutes, or until golden brown around the edges.  Serve immediately.

Variation: Almost any crumbly or finely grated cheese will work in this recipe.  Try substituting 1 cup of grated Stony Man or Smoked Piedmont cheese for the goat cheese.

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