Soufflés aren’t just for dessert. This savory sweet potato variety works well as a starter or pair it with a salad for lunch. Light and fluffy puffs of herbed goat cheese add salty richness to an otherwise sweet dish — creating balance in the taste bud world.
Prep time: 10 minutes
Cook time: 1 hour, 15 minutes
2 large sweet potatoes (1 pound), peeled and halved lengthwise
4 eggs separated, at room temperature
3 tablespoons Earth Balance Buttery Spread, plus more for ramekins
1/4 cup whole-wheat breadcrumbs
3 tablespoons potato flour
1 cup skim milk
3 ounces low-fat crumbled goat cheese
1 tablespoon flat leaf parsley, chopped
2 teaspoons chopped chives
1 1/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
- Preheat oven to 400° F. Place the sweet potatoes cut side down on a baking sheet. Bake for 30 minutes, or until fork-tender.
- Remove from oven and reduce temperature to 350° F. Let the potatoes cool down enough to handle, then puree in a food processor. Measure out 1 ¼ cup and set aside.
- Brush the inside of six 6-ounce ramekins with Earth Balance. Coat each one with breadcrumbs and set aside.
- Melt the 3 tablespoons of Earth Balance in a small saucepan over med-high heat. Add the potato flour and stir with a wooden spoon for 1 minute. Add the milk and whisk to remove any lumps. Cook the mixture until it comes to a boil. It will thicken immediately. Transfer to a large bowl.
- Add the egg yolks, sweet potato puree, goat cheese, parsley, chives, salt, cumin, black pepper and nutmeg. Stir all the ingredients together.
- Place the egg whites in the bowl of a stand mixer and whip them on medium-high until they form medium peaks. Fold one-third of the whipped egg whites into the potato mixture. Gently fold in the rest, being careful not to deflate the batter.
- Divide the batter among ramekins and bake for 30-35 minutes or until the soufflés have puffed up and the tops are lightly golden. Serve immediately.