The feast is over, family and friends have come and gone, and you’re left with a smorgasbord of leftovers. What to do? If you’re looking for a change from turkey soup and turkey sandwiches, here’s a French twist on an American favorite. Note that the recipe is savory rather than sweet…a nice twist on an old favourite.
Savory Sweet Potato Souffle
Preparation: 20 minutes
Cooking: 30 minutes
Serves: 6 to 8
1/2 cup finely chopped white onion
1 cup sweet potato puree
2 tablespoons all-purpose flour
½ teaspoon salt
1/2 cup milk
1 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/2 cup shredded cheese (Gruyere or cheddar)
3 eggs, separated
4 tablespoons softened butter
3 tablespoons Parmesan
Preheat oven to 375F.
Brush the inside of a large soufflé or deep casserole dish with 2 tablespoons of softened butter. Sprinkle the buttered surface evenly with Parmesan cheese and set aside the dish.
In a large saucepan over medium heat, sauté the onions in the remaining butter until they turn translucent. Add flour and salt, and stir constantly for 1 minute. Add the milk, still stirring constantly, for about 3 minutes, or until the mixture thickens. Add the sweet potato puree, oregano, and pepper and stir well. Remove from the heat and stir in the cheese. Set aside to cool.
In the meantime, beat egg whites on high speed until stiff peaks form (adding a pinch of salt helps).
Stir egg yolk mixture into cooled hot sweet potatoes, and mix well.
Now add one-third of the egg whites into the sweet potatoes, and gently stir. Then, fold the remaining egg whites into the mixture.
Spoon into the prepared dish and bake for 30 minutes, until the sweet potato soufflé is puffed up and cooked through.
The soufflé will fall slightly as it cools, but this is normal! Allow to cool slightly, for better results when cutting. Serve warm, and enjoy.