Healthy yams—a variety of sweet potato— are often combined with a lot of butter and sugar, especially during the holidays. This decadent soufflé accentuates sweet potatoes’ veggieness instead, enriched with just enough cheese to make it a crowdpleaser. If you’re not gluten free, regular flour works just fine.
Recipe Ingredient Details:
3 large garnet yams (sweet potatoes), cooked, peeled, and scooped (yield 3 cups)
1½ cups frozen white corn, cooked
1 bunch scallions, thinly sliced
3 tablespoons soft unsalted butter, divided
1 cup freshly grated Parmesan cheese
2 tablespoons rice, quinoa, or chestnut flour (or regular flour)
1 cup vegetable broth
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 egg yolks
3/4 cup grated Gruyère cheese
6 egg whites
Preheat oven to 400˚.
Combine mashed yams, corn, and scallions in a large bowl and set aside.
Spread 1 tablespoon butter evenly in a 6- to 8-cup oval baking dish. Add Parmesan cheese and shake to coat evenly. Pour excess cheese into a small bowl and set aside.
Melt remaining 2 tablespoons butter in a small saucepan, stirring with a whisk. Add flour, and whisk until bubbling. Add broth, salt, and pepper, whisking constantly until mixture thickens. Add egg yolks, whisking briskly until thoroughly combined. Add Gruyère cheese and whisk until melted. Pour over yam mixture and stir well.
Place egg whites in a large clean bowl and beat until stiff but not dry. Fold about onefourth of the egg whites into yam mixture until light and smooth. Fold in remaining whites gently but thoroughly, and turn into prepared baking dish. Smooth the surface and sprinkle with remaining Parmesan cheese, coating as thoroughly as possible. Run a paring knife around inside edge, to a depth of about 1 inch—this will help the soufflé rise evenly.
Place dish in oven center, close door, and reduce heat to 375˚. Bake, undisturbed, for 25–30 minutes, or until risen and nicely browned. Serve at once.
Recipe Additional Notes:
PER SERVING: 398 cal, 16g fat (5g mono, 1g poly, 10g sat), 176mg chol, 19g protein, 44g carb, 4g fiber, 564mg sodium
Mon, 2013-10-28 17:31