The big day is getting closer and I wanted to finish my sweet-potato mini series with this delicious, simple souffle recipe.  I usually make these in individual portions, but you can also make one large souffle in a 1-quart dish.  Consider serving these  as an impressive side dish, in place of regular potatoes.

Ingredients

• 1 tablespoon unsalted butter, plus more for baking dishes
• 1/2 small onion, finely chopped (about 1/2 cup)
• 1 small garlic clove, minced
• 1/2 teaspoon dried thyme
• coarse salt, to taste
• freshly ground pepper, to taste
• 1 tablespoon flour
• 1/2 cup heavy cream
• 3/4 cup coarsely grated Gruyere cheese
• 1 cup sweet-potato puree (recipe here)
• 3 extra-large eggs, separated

Directions

Preheat the oven to 375°F.  Butter four 3/4 cup ramekins; set aside.

In a medium saucepan, melt butter over medium-low heat.  Add onion, garlic and thyme; season with salt and pepper.  Cook, stirring often, until onion is softened, about 8 minutes.  Stir in flour – cook, stirring, about 3 minutes.

Gradually whisk in heavy cream; simmer, whisking constantly, until thickened, about 2 minutes.  Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt.  Whisk in sweet-potato puree, then egg yolks, one at a time.

In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk about 1/4 of the whites into cheese mixture.  Using a rubber spatula, gently fold in the rest.

Place ramekins on a rimmed baking sheet.  Pour mixture into ramekins, sprinkle with remaining cheese.  Bake until puffed and golden brown, 15 to 20 minutes (25 to 30 minutes, if making one large souffle).

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