Savory Sweet-Potato Souffles
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
- Serves 4
- 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 <u>Sweet-Potato Puree</u>
- 3 large eggs, separated
- 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.
- 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 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.
- 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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