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Sweet Potato Puff

Yield: 6 servings

1 1/2 pounds sweet potatoes, baked or microwaved until soft

1 teaspoon chopped fresh thyme

1 tablespoon balsamic vinegar

3 large eggs, separated

1/3 cup heavy cream

Kosher or sea salt

Freshly ground black pepper

1. Preheat the oven to 400 degrees. Grease a 2-quart gratin dish or smaller soufflé dishes.

2. Peel the sweet potatoes and mash them coarsely with a fork in a mixing bowl. Add thyme, vinegar, egg yolks, cream and salt and pepper to taste. Beat until well combined.

3. In another bowl, whip the egg whites with a pinch of salt to stiff peaks. Fold the whites into the sweet potato mixture gently but thoroughly; spoon into the baking dish or dishes. Bake about 30 minutes (22 to 25 minutes for smaller dishes), until puffed but set and golden in spots.

4. For the best presentation, serve immediately; puff will deflate slightly as it cools.

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