Savory Sweet Potato Soufflé
Light and airy, sweet potato soufflé is an elegant way to prepare the versatile spud. Although many soufflé recipes embrace the sweet potato as a dessert, a savory spin embraces the sweetness while the subtle spices and silky texture make it a winning companion for meat or poultry dishes.
Sweet potatoes are especially popular in the cool-weather months. Packed with nutrition and easy to store, this starchy tuber is popular in both sweet and savory winter recipes. Although sweet potato pie is popular at my place during the holidays, I love using sweet potatoes as a savory side for feasts great and small. A splash of orange looks great on the plate, the mellow flavor complements virtually any dish and the ways to prepare them are endless.
Savory sweet potato soufflé can be served on the plate, family-style in a casserole dish, or prepared in individual ramekins for a sumptuous presentation that will add style to any table.
- 3 pounds sweet potato, pureed
- 1 medium onion, diced
- 5 tablespoons butter, melted
- 1/4 cup panko bread crumbs
- 4 eggs, separated
- 1 cup Gruyère cheese, shredded
- 3/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
In a large bowl, combine sweet potato, onion, butter, panko, egg yolks, 1/2 cheese, milk, salt, pepper and nutmeg.
In a mixer, whip egg whites until soft peaks form.
Gently fold egg whites into sweet potato blend.
Transfer into single casserole dish or single serving ramekins and sprinkle with remaining cheese.
Bake 30 minutes at 375 degrees.