I received SO many sweet potatoes in my CSA share this year. Unfortunately, I am the only real fan in my house, and, therefore, I have quite a stash!
So, for our Thanksgiving feast, where sweet potatoes are absolutely essential, I made this cheesy and nutty soufflé and made sweet potato biscuits to eat with our lunch as well. I baked the potatoes for both dishes at the same time. Genius. 😉
This recipe is from Food and Wine, contributed by Maria Helm Sinskey. Everyone enjoyed it! Yummy.
Yield: Serves 12
- 3 pounds large sweet potatoes
- 6 tablespoons unsalted butter, softened
- 1/2 cup heavy cream
- 1/2 cup shredded Gruyère cheese
- 2 tablespoons light brown sugar
- 1 teaspoon chopped thyme
- coarse salt and freshly ground black pepper
- 3 large eggs
- Preheat the oven to 350°, on convection.
- Bake the sweet potatoes for 1 1/2 hours, or until tender. Raise the oven temperature to 425°.
- Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using a handheld electric mixer, beat the sweet potatoes with the butter until smooth.
- Beat in the cream, Gruyère, brown sugar and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
- Transfer the sweet potato puree to a buttered 8-by-11-inch baking dish and bake for 15 minutes.
- Reduce the oven temperature to 400° and bake for 30 minutes longer, or until the sweet potatoes are lightly puffed and browned. Let the sweet potato soufflé rest for 10 minutes before serving.
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