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Sweet Potato Soufflé Accompanied with Blue Cheese Ice Cream

20 mins
20 mins
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Dessert for those who enjoy the mixture of sweet and savory flavors. Perfect combination of yellow sweet potato, anise and blue cheese, different, innovative and delicious for any occasion.
Learn more about Guadalupe Quijano


4 portions
  • 500 grams yellow sweet potato, for the Soufflé
  • 1 star anise, for the Soufflé
  • 1 teaspoon baking soda, for the Soufflé
  • 4 egg whites, for the Soufflé
  • to taste sugar, for the Soufflé
  • 175 grams Double cream cheese, for ice cream
  • 1 cup milk, for ice cream
  • 1/4 teaspoons salt, for ice cream
  • 4 tablespoons sugar, for ice cream
  • 30 grams blue cheese, for ice cream


Preheat the oven to 180 ° C.
To prepare the soufflé place in a pot to cook the sweet potato in pieces, with star anise, until it is soft.
Drain, peel and pass through a presser (press potatoes). Add the cream, baking powder and sugar, mix the ingredients and reserve.
Beat the egg whites until stiff nougat, add the sweet potato until everything is well stirred.
Flour a large mold or 4 individual and pour the mixture into them. Bake for an hour and wait for them to cool a bit before removing them so they do not get off.
Serve warm accompanied by ice cream.
To prepare the ice cream, blend all the ingredients and pour into the ice cream maker until the ice cream is made.


It can be plated individually adorning with a mint leaf or a touch of slightly acidic culis.


The amount of blue cheese and the amount of sugar in the ice cream are important to achieve a delicate but well defined flavor.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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