Sweet Potato Souffle - cooking recipe

Ingredients

3 lbs large sweet potatoes
6 tablespoons unsalted butter, softened
1/2 cup heavy cream
1/2 cup shredded gruyere cheese
2 tablespoons light brown sugar
1 teaspoon chopped thyme
salt
fresh ground pepper
3 large eggs

Preparation

Preheat the oven to 350\u00b0F Bake the sweet potatoes for 90 minutes or until tender. Raise oven temperature to 425\u00b0F.
Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using an hand held electric mixer, beat the sweet potatoes with the butter until smooth. Beat in the cream, Gruyere, brown sugar, and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
Transfer the sweet potato puree to a buttered 8 by 10 inch baking dish and bake for 15 minutes. Reduce the oven temperature to 400 degrees and bake for 30 minutes longer or until the sweet potatoes are lightly puffed and browned. Let the sweet potato souffle rest for 10 minutes before serving.
TO MAKE AHEAD: The recipe can be prepared through Step 2; refrigerate overnight. Let come to room temperature before baking.