Sweet Potato and Parmesan Soufflé

Name: Sweet Potato and Parmesan Soufflé
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup of heavy cream; 1 tablespoon of lemon juice; 3 medium-sized sweet potatoes (400g) cooked and mashed, warm; 3/4 cup grated Parmesan cheese; 1 1/2 teaspoons of salt; 3 tablespoons of chopped scallions; 3 eggs (separated whites and yolks); 1 teaspoon of active dry yeast; Optional; Refrigerator for soufflé with capacity for 1.5 liters greased with butter

1
1/2 cup of heavy cream
2
1 tablespoon of lemon juice
3
3 medium-sized sweet potatoes (400g) cooked and mashed, warm
4
3/4 cup grated Parmesan cheese
5
1 1/2 teaspoons of salt
6
3 tablespoons of chopped scallions
7
3 eggs (separated whites and yolks)
8
1 teaspoon of active dry yeast
9
Optional
10
Refrigerator for soufflé with capacity for 1.5 liters greased with butter

Ingredients

1
1/2 cup of heavy cream
2
1 tablespoon of lemon juice
3
3 medium-sized sweet potatoes (400g) cooked and mashed, warm
4
3/4 cup grated Parmesan cheese
5
1 1/2 teaspoons of salt
6
3 tablespoons of chopped scallions
7
3 eggs (separated whites and yolks)
8
1 teaspoon of active dry yeast
9
Optional
10
Refrigerator for soufflé with capacity for 1.5 liters greased with butter

Directions

1
Whisk together the heavy cream and lemon juice
2
Preheat the oven to medium temperature
3
Mix the sweet potato with the Parmesan cheese, heavy cream, salt, and chopped scallions
4
Add the yolks and mix well
5
Beat the whites until fluffy
6
Add the yeast and whipped whites to the mixture
7
Transfer to the refrigerator, bake until puffed and golden