Savory Sweet-Potato Souffles

From Everyday Food November 2003

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 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
•  pepper
• 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

Directions

1. Preheat oven to 375°. Butter four 3/4-cup ramekins; set aside.
2. In a medium saucepan, melt butter over medium-low heat.
3. Add onion, garlic, and thyme; season with salt and pepper.
4. Cook, stirring often, until onion is softened, about 8 minutes.
5. Stir in flour; cook, stirring, 3 minutes.
6. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes.
7. Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt.
8. Whisk in sweet-potato puree, then egg yolks, one at a time.
9. In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form.
10. Whisk 1/4 of whites into cheese mixture.
11. Using a rubber spatula, gently fold in the rest.
12. Place ramekins on a rimmed baking sheet.
13. Pour mixture into ramekins; sprinkle with remaining cheese.
14. Bake until puffed and golden brown, 15 to 20 minutes.
15. You can also make this as one large souffle. Bake in a 1 quart dish for 25 to 30 minutes.