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Savory Sweet-Potato Souffles

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“From Everyday Food November 2003”
1hr 5mins

Ingredients Nutrition


  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.

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