Squash Soufflé

Peel the sweet potatoes, cut them into pieces and boil them with water and salt

Once they're cooked, drain the water and blend them in a blender

Add 80g of butter, a pinch of ground nutmeg, the egg yolks, and milk or heavy cream

Mix well

Beat the egg whites until they become fluffy and add them to the mixture

Fold gently

Mix everything together with a spoon, delicately

Pour into a greased pie dish, leaving about one-third of the dish free for the soufflé to rise

Bake in a moderate oven for 20 minutes or until the soufflé is well puffed and golden brown

If desired, add grated cheese to the mixture.