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.
Ingredients
- 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
Notes
PER SERVING: 398 cal, 16g fat (5g mono, 1g poly, 10g sat), 176mg chol, 19g protein, 44g carb, 4g fiber, 564mg sodium
