Savory Sweet Potato Souffle

Everyday Food, 2003

Makes 4 servings

    1 tablespoon melted butter + more for baking dish              
    1/2 cup onions finely chopped                                  
    1 clove minced garlic                                          
    1/2 teaspoon dried thyme                                       
    Salt and pepper                                                
    1 tablespoon flour                                             
    1/2 cup milk                                                   
    3/4 cup coarsely grated gruyére cheese                         
    1 cup sweet potato puree (see recipe below)                    
    3 large eggs separated                                         
    Sweet Potato Puree                                             

PREP TIME 45 MINUTES/TOTAL TIME 1 HOUR 5 MINUTES

Preheat oven to 375°

Butter four 3/4 cup ramekins; set aside.

In a medium saucepan, melt butter over medium-low heat. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is softened, about 8 minutes. Stir in flour; cook, stirring, 3 minutes.

Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in l/2 cup cheese and 1/2 teaspoon salt. Whisk in sweet-potato puree, then egg yolks, one at a time.

In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into cheese mixture. Using a rubber spatula, gently fold in the rest.

Place ramekins on a rimmed baking sheet. Pour mixture into ramekins; sprinkle with remaining cheese. Bake until puffed and golden brown, 15 to 20 minutes.

VARIATION: You can also make this recipe as one large souffle.  Use a buttered 1 qt. souffle dish and bake 25 to 30 minutes.