Cream Sweet Potato Soufflé

1 1/2 pounds (3 medium) sweet potatoes or yams

5 eggs, separated

8 ounces cream cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons + 1/2 cup honey (optional)

1/2 cup freshly grated Parmigiano Reggiano cheese

2 tablespoons chopped fresh thyme

Preheat the oven to 325° F.

Bake the unpeeled sweet potatoes for 1-1 1/2 hours, until easily pierced with a knife. Let them cool completely, then peel and cut into large chunks. Set aside.

Cream the egg yolks and cream cheese in a food processor or with an electric mixer until creamy and pale yellow, about 3 minutes. Add the cooked sweet potatoes and process for 2-3 minutes, until smooth. Add the salt, pepper, 2 tablespoons of the honey, the cheese and thyme and process for 1 more minute, until well mixed. Pour into a large bowl (if you've been using a food processor) and set aside.

Beat the egg whites with an electric mixer until they form stiff peaks, about 3-4 minutes. Fold the egg whites into the sweet potato mixture 1/3 at a time, being careful not to overmix.

Pour into a lightly greased 9 x 13-inch baking dish. Bake for 30-40 minutes, until the top is lightly browned and beginning to crack.

Serve drizzled with the remaining 1/2 cup honey, if you wish a sweeter soufflé.