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Savory Sweet Potato Souffles


Flavored with onion, garlic, and thyme, these savory mini souffles get their cheesy, crusty tops from melted Gruyere cheese. Serve them warm.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2003


  • 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


  1. Preheat oven to 375 degrees. Butter 4 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.

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