Sweet Potato And Gruyère Soufflé Food

SWEET POTATO SOUFFLE

Steps:

• Preheat the oven to 350°F Bake the sweet potatoes for 90 minutes or until tender. Raise oven temperature to 425°F.
• Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using an hand held electric mixer, beat the sweet potatoes with the butter until smooth. Beat in the cream, Gruyere, 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 10 inch baking dish and bake for 15 minutes. Reduce the oven temperature to 400 degrees and bake for 30 minutes longer or until the sweet potatoes are lightly puffed and browned. Let the sweet potato souffle rest for 10 minutes before serving.
• TO MAKE AHEAD: The recipe can be prepared through Step 2; refrigerate overnight. Let come to room temperature before baking.

SWEET POTATO AND GRUYèRE SOUFFLé

Steps:

• Butter a 1 1/2-quart soufflé dish and dust it with 1/4 cup of the Parmesan. In a large heavy saucepan cook the onion and the garlic with salt and pepper to taste in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, until it is thickened. Remove the pan from the heat, whisk in the Gruyère, whisking until the cheese is melted, and whisk in the sweet potatoes and the egg yolks, 1 at a time. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they just hold stiff peaks, whisk one fourth of them into the sweet potato mixture to lighten it, and fold in the remaining whites gently but thoroughly. Pour the mixture into the prepared soufflé dish, sprinkle the remaining 1/4 cup Parmesan over it, and bake the soufflé in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until it is puffed and golden. Serve the soufflé immediately.

SWEET POTATO SOUFFLE

Steps:

• For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
• Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
• For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

SWEET POTATO AND GRUYERE GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Stir together cream, milk, butter, and garlic in a small saucepan over medium heat and bring to a simmer. Remove from heat and stir in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potatoes in the bottom of the prepared baking dish, pour 1/2 of the cream mixture on top, and sprinkle with 1/2 of the Gruyere cheese. Repeat layers once more; cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until potatoes are tender and cream and cheese mixture is bubbly and golden brown, about 15 minutes. Remove from the oven and allow to sit for 10 minutes before serving.

TWICE-BAKED GRUYERE AND POTATO SOUFFLE

Steps:

• 1. Preheat oven to 400°F. Peel the potatoes and cook in lightly salted, boiling water for 20 minutes, until very tender. Drain well and mash with egg yolks, using a potato masher or a fork.
• 2. Stir in half of the Gruyere cheese and all of the flour. Season to taste with salt and ground black pepper.
• 3. Grease four large ramekins; set aside. Finely chop the spinach and fold into the potato mixture.
• 4. In a clean, grease-free bowl, whisk the egg whites until they form soft peaks.
• 5. Fold a little of the egg white into the potato mixture to loosen it slightly, then fold the remaining egg white into the mixture using a large spoon.
• 6. Pour the mixture into the ramekins and place them on a baking sheet. Bake for 20 minutes, then remove the ramekins from the oven and leave to cool.
• 7. Turn the souffles out on to a baking sheet and sprinkle with the remaining cheese. Bake again for 5 minutes and serve immediately.

SWEET POTATO SOUFFLE

Steps:

• Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
• Peel then mash with egg beater.
• Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy.
• Separate the egg whites and yolks; throw away the yolks.
• In a separate bowl, whip the egg whites until they have medium peaks (the peaks should lean at about 45 degrees.).
• Pour the egg whites into the heavier base custard.
• Mix by lightly pushing down and pulling the custard up and over the egg whites using a sweeping "S" motion as you work.
• Pour into 15x10-inch Pyrex pan or two 9x13-inch.
• Mix topping ingredients together and sprinkle over sweet potatoes.
• Bake at 325°F for 25 minutes.
• This will puff up so don't have the pans too full.
• This freezes very well. If you use yams it is much dryer than using sweet potatoes.
• Full recipe serves 15.