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Cheese & Sweet Potato Soufflé

Cheese & Sweet Potato Soufflé

Servings: 5



  • 3 tbs. unsalted butter; divided
  • 2 tbs. finely grated Parmesan cheese
  • 3 tbs. plus 1 tsp. flour
  • 1 (5 oz.) can evaporated milk; heated
  • 2 tbs. heavy cream; room temperature
  • 1/4 tsp. white pepper
  • 4 large egg yolks
  • 5 large egg whites
  • 2/3 cup shredded Gruyere cheese
  • 1 cup (from a 15 oz. can) Glory Foods Sweet Potato Casserole


Directions:

  1. Position oven rack on lower third of oven and pre-heat to 400°F.
  2. Butter a 6 quart soufflé dish with 1/2 tbs. of butter and sprinkle Parmesan cheese to coat inside of dish.
  3. Melt remaining butter in a heavy saucepan and whisk in flour (do not let flour brown).
  4. Stir in milk, cream and white pepper (whisking until mixture is thick and smooth). Remove from heat and whisk in egg yolks one at a time then transfer to a large mixing bowl; allow to rest 10 minutes.
  5. Meanwhile, beat egg whites to a thick froth with an electric mixer. Gradually fold egg whites into soufflé base along with cheese and sweet potato casserole.
  6. Transfer to prepared dish and place in oven. Turn heat down to 375°F. Bake soufflé for 20 minutes.
  7. After 20 minutes turn heat down to 325°F and bake an additional 10-15 minutes until puffed and golden brown (do not open oven during baking or shuffle will fall). Serve with a crisp green salad and a loaf of French bread, if desired. Serve immediately.

Recipe by Michaela Mercer Rosenthal, tangerineOthyme@yahoo.com



Notes: