Success: Sweet Potato and Gruyère Soufflé Gourmet Magazine 1992

So tonight I am back from a great trip in Seattle.  I came back to an empty fridge with the exception of a wedge of Gruyere and a stack of sweet potatoes.  I have seen one of these on Martha but I am a huge fan of the now defunct Gourmet Magazine so to honor the work they did I decided to make this one.

The recipe was pretty easy to follow as long as you read through it and do a nice mise en place and get your self all ready so you do not have to stop to butter this, shred that, measure this, etc., etc.  My Souffle bowl is not 1.5 Qt so I did not fill it full, that meant that it did not rise above the line, next time I will fill it to the top.

Here is the recipe from Epicurious:

1/2 cup freshly grated Parmesan

1 cup finely chopped onion

1 large garlic clove, minced

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk

1 cup coarsely grated Gruyère (about 3 ounces)

2 cups mashed cooked sweet potatoes (about 1 1/2 pounds)

4 large eggs, separated

preparation

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.

Serves 4-6

 

I served this dish as a side to a roasted pork loin wrapped in bacon and a salad of arugula and red onion in a light vinaigrette.  It was light and fluffy, the sweet potato taste came through as did the Gruyere.  I might suggest a bit less Parmesan, maybe a 1/8 of a cup on top.  But all done, this dish ROCKED!

SUCCESS!