Forget the stress of a traditional soufflé; this simplified version provides all of the elegance and flavour with only a quarter of the work! Sweet potatoes get whipped together with spices, eggs, cream and Comté right in the food processor, then baked with a sprinkling of extra Comté and pecans on top.
- Preheat the oven to 425°F. Butter a 2-quart casserole dish.
- 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 8-10 minutes.
- 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.
- 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.