Sweet Potato and Parmesan Soufflé

Name: Sweet Potato and Parmesan Soufflé
Yield: 4
Ingredients: '3/4 cup grated Parmesan cheese '; '1/2 cup heavy cream'; '3 medium-sized cooked sweet potatoes (400g), mashed, warm'; '3 tablespoons chopped green onions'; '1 tablespoon lemon juice'; '1 1/2 teaspoons salt'; '3 eggs (separated into whites and yolks)'; ''; Accessory; Refrigerator for soufflé with a capacity of 1.5 liters, buttered

1
'3/4 cup grated Parmesan cheese '
2
'1/2 cup heavy cream'
3
'3 medium-sized cooked sweet potatoes (400g), mashed, warm'
4
'3 tablespoons chopped green onions'
5
'1 tablespoon lemon juice'
6
'1 1/2 teaspoons salt'
7
'3 eggs (separated into whites and yolks)'
8
''
9
Accessory
10
Refrigerator for soufflé with a capacity of 1.5 liters, buttered

Ingredients

1
'3/4 cup grated Parmesan cheese '
2
'1/2 cup heavy cream'
3
'3 medium-sized cooked sweet potatoes (400g), mashed, warm'
4
'3 tablespoons chopped green onions'
5
'1 tablespoon lemon juice'
6
'1 1/2 teaspoons salt'
7
'3 eggs (separated into whites and yolks)'
8
''
9
Accessory
10
Refrigerator for soufflé with a capacity of 1.5 liters, buttered

Directions

1
'1
2
Mix the lemon juice with heavy cream.'
3
'2
4
Preheat the oven to medium temperature.'
5
'3
6
Mix the sweet potatoes with Parmesan cheese, heavy cream, salt, and chopped green onions.'
7
'4
8
Add the yolks and mix well.'
9
''
10
''
11
'2
12
Whip the egg whites until stiff peaks form.'
13
'3
14
Combine the yeast with the egg whites and mixture.'
15
'4
16
Transfer to the refrigerator, bake for 45 minutes, and serve.'