I wouldn't put cheese and chives with sweet potatoes.

Yes, agree. Hadn't gotten to the flavors yet. I was thinking fresh grated parm and fresh thyme instead? Maybe bacon jam?

There are lots os sweet potato soufflé recipes online. Use one of those.

They all have sugar in them which is really not our cup of tea!

Nobody else makes soufflés? I'm assuming the starch level is comparable and will see similar rise?

Martha has a good recipe....

Here is a link that might be useful: Savory sweet potato souffle

Thanks, olychick, I may try that one later. Does anyone know why that original recipe doesn't start with a roux? I thought that all savory soufflés did? What does the flour do in the recipe anyway? I wish I understood the science of soufflés more so I could confidently alter recipes.

Read more about the science behind soufflé below. Meanwhile, find a recipe that works for you without alteration, especially if you're not sure what you're doing. Sweet potatoes have a lot more moisture - they are wetter and heavier than regular potatoes, so a recipe that works for one may not work for the other.

Here is a link that might be useful: Soufflé