Prepare a muffin tin with 12 cups. Generously grease each cup with butter or cooking spray.
2
Heat olive oil in a pan and caramelize the diced onion until golden.
3
Add the finely diced sweet potato to the pan, cover, and cook until tender.
4
Stir in the sage and fresh thyme to the cooked potato mixture.
5
Add the chopped spinach and cook until wilted.
6
Transfer the vegetable mixture to a blender or food processor and blend until smooth.
7
Pour the blended mixture into a bowl and whisk together with eggs, salt, pepper, a small amount of harissa, and heavy cream.
8
Add minced garlic at the end just before baking to preserve its fresh aroma.
9
Distribute the batter evenly among the prepared muffin cups.
10
Bake at 375°F for approximately 30 minutes until golden brown on top and risen slightly.
11
Allow to cool briefly, then carefully run a spatula around the edges of each cup. Turn the tin to ensure each soufflé releases easily before removing from the pan.
12
Once cooled slightly and if desired, carefully flip the soufflés to present the more attractive underside, but wait until they are firm enough to handle without breaking.
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