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Savory Sweet-Potato Souffles

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    Flavored with onion, garlic, and thyme, these savory mini souffles are a favorite in our test kitchen. They get their cheesy, crusty tops from melted Gruyere cheese. Serve them warm from the oven as a side dish, and eat them with a spoon.
    Everyday Food, November 2003
    • Prep Time 45 minutes
    • Total Time 1 hour 5 minutes
    • Yield Serves 4
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    Ingredients

    • 1 tablespoon butter, plus more for baking dishes
    • 1/2 small onion, finely chopped (1/2 cup)
    • 1 small garlic clove, minced
    • 1/2 teaspoon dried thyme
    • Coarse salt and ground pepper
    • 1 tablespoon flour
    • 1/2 cup milk
    • 3/4 cup coarsely grated Gruyere cheese
    • 1 cup Sweet-Potato Puree
    • 3 large eggs, separated

    Directions

    1. Preheat oven to 375 degrees. 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.
    2. 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.
    3. 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.
    4. 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.

    Recipe Reviews

    • marieott
      5 Dec, 2007

      Adds a different element as a side great for anytime. Even my husband who doesn't usually eat sweet potatoes enjoyed it!

    • CLEOPATRE
      13 Nov, 2007

      it's really worthy to try it,delicious
      nadia

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