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