I made Pumpkin Cheese Soufflé other day. It's should be more fluffy but because of different type of pumpkins, it made my cake little bit wet. (I used Jap pumpkin.)
You can use sweet potato instead of pumpkin. More less moisture.
Soufflé is a steam bake cake, you need baking tin and some other deep tin.
** Pumpkin Cheese Soufflé **
18cm round cake tin
* 200g Pumpkin pure (Make from fresh pumpkin, steam or microwave until soft then put into food processor or juicer or just mushed it)
* 180g Cream cheese (Room temperature)
* 30g Sugar
* 3 Egg yorks
* 1 and 1/2 table spoons Fresh cream
* 2 Table spoons Corn flower
* 2 teaspoon White rum (Optional)
* 3 Egg whites
* 60g Sugar
1. Preheat oven 160 degrees (Fahrenheit 320)
2. In the bowl, beat cream cheese and sugar until smooth
3. Add egg yorks, white rum, fresh cream and mix, when combined all of them add corn flower and mix well.
4. Make Meringue. In a clean bowl of your electric mixer, beat the egg whites until foamy. Gradually add the sugar and continue to whip until stiff peaks form.
5. Add 1 spoonful of meringue to pumpkin gently fold, then add half of remaining meringue to the pumpkin mixture and fold, and add remaining meringue and fold. Don't over fold it!
6. Pour into cooking papered tin(the cake will get taller than tin, set the cooking paper bit higher than tin). Wrap the cake tin base with tin foil if you use loose bottom tin (protect from water)
7. Put baking tin into water through tin (without pouring the hot water yet, you will know why later)
8. Pour pumpkin mix from above into the baking tin
9. Pour hot water into the water through now, about 1 – 1.5inch high (The pumpkin mix has weight if you pour water first then put your baking tin with cheesecake mix into the water through, water may overflow and the water through may get too hot)
10. Bake around 60 minuets, or until a wooden skewer inserted into the center of the cake comes out clean.