Categories: sidedishes, vegetables

Ingredients

• 1 tablespoon butter
• onion powder
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1 tablespoon flour
• 1/2 cup milk
• 3/4 cup coarsely grated gruyere cheese
• 1 cup sweet potato puree or 1 cup pumpkin puree (15 oz. can)
• 3 large eggs, separated

Directions

1. Preheat oven to 375°. Grease four 3/4-cup ramekins or 1- 1 1/2 quart casserole; set aside.

2. In a medium saucepan, melt butter over medium-low heat.

3. Add onion, garlic, and thyme; season with salt and pepper.

4. Cook, stirring often, until blended.

5. Stir in flour; cook, stirring, 3 minutes.

6. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes.

7. Remove from heat, and stir in cheese and 1/2 teaspoon salt.

8. Whisk in sweet-potato puree, then egg yolks, one at a time.

9. In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form.

10. Whisk 1/4 of whites into cheese mixture.

11. Using a rubber spatula, gently fold in the rest.

12. Place ramekins on a rimmed baking sheet.

13. Pour mixture into ramekins or casserole; sprinkle with remaining cheese.

14. Bake until puffed and golden brown, 15 to 20 minutes.

15. You can also make this as one large souffle. Bake in a 1 quart dish for 25-30 minutes.

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