Prep 45 mins
Cook 20 mins
From Everyday Food November 2003
- 1 tablespoon butter, plus more for baking dishes
- 1⁄2 cup onion, finely chopped
- 1 garlic clove, minced
- 1⁄2 teaspoon dried thyme
- coarse salt
- 1 tablespoon flour
- 1⁄2 cup milk
- 3⁄4 cup coarsely grated gruyere cheese
- 1 cup sweet potato puree or 1 cup pumpkin puree
- 3 large eggs, separated
- 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 1/2 cup cheese and 1/2 teaspoon salt.
- Whisk in sweet-potato puree, then egg yolks, one at a time.
- In a 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.
- You can also make this as one large souffle. Bake in a 1 quart dish for 25 to 30 minutes.
I made this recipe out of the actual Every Day Cooking magazine. It's a really beautiful and different way to do holiday sweet potatoes. I love the presentation of a tray of mini souffles. However, I thought the thyme didn't go well at all (thus 4 stars instead of 5). I am going to experiment with some different seasonings. Maybe substitute cajun seasoning or some other salt-free blend so that the dish isn't overpowered by the flavor of one herb. This Christmas, serving this alongside a ham baked with fig preserves.
I have been searching for a sweet potato souffle that is 1) not syrupy-sweet (like most of them) and 2) a real souffle - with beaten egg whites - not a custard. This recipe fits the bill very well. I used olive oil instead of butter, and I didn't have Gruyère so I used Parmesan (about 1/3 less, for lower fat). Also I used about 50% more garlic. It turned out light and flavorful, with richness from the cheese and egg yolks, but not excessively rich. It might be interesting to try with a variation on the thyme, maybe rosemary. Thanks for posting this lovely savory recipe!