Comté and Sweet Potato “Soufflé”

Comté Cheese Association / Nickie Sizemore
  • Yield: 6 servings

Sweet potatoes get whipped together with spices, eggs, cream and Comté cheese right in the food processor, then baked with a sprinkling of extra Comté and pecans on top.


3pounds sweet potatoes (2 to 3 large potatoes), peeled and cut into 1-inch chunks
1tablespoon plus 1 teaspoon salt
6tablespoons butter, cut into pieces
1/4teaspoon ground cinnamon
1/8teaspoon ground nutmeg
2tablespoons brown sugar
1/4teaspoon pepper
1/2cup heavy cream
3large eggs
4ounces Comté, shredded (2 scant cups shredded)
1/4cup chopped pecans


  1. Preheat the oven to 425F. Butter a 2-quart casserole dish.
  2. Put the potatoes in a large saucepan and cover with cold water. Add 1 tablespoon salt. Cover and bring to a boil. Lower to a simmer and cook, uncovered, until the potatoes are tender, about 8 to 10 minutes.
  3. Drain the potatoes and immediately transfer them to a food processor with the butter. Process until smooth. Add the cinnamon, nutmeg, brown sugar, pepper and heavy cream, along with 1 teaspoon salt. Pulse until mixed. Add the eggs and process until light and fluffy. Add half of the Comté and pulse until combined.
  4. Transfer the mixture into the prepared casserole dish; smooth out the top with a spatula. Sprinkle the remaining Comté over the top, followed by the chopped pecans. Bake 20 minutes, or until puffed and light golden around the edges.
Recipe courtesy of Comté Cheese Association, Nickie Sizemore