Savory sweet potato casserole - need a good recipe!
I'd like to make a sweet potato casserole for Thanksgiving. Used to be, I could get a lovely cheesy one already made from a company called Bright Harvest - just bop over the the frozen food section of the grocery store, pick one up, pop it in the oven and yum! But alas, no more. It's been discontinued and the company has no home recipe for it.
I really, really dislike the ones made with brown sugar, marshmallows, fruit, and all that sweet crap. Yech. But 99.99% of the recipes I've dug up on the 'net include that junk. I did find a recipe for sweet potato souffle that might work as a sub, but I'd sure love to make something like that casserole I can't get any more. Anyone got any ideas?
Sweet potatoes and cheese were the main ingredients, along with a bread crumb topping. I wouldn't be surprised if butter and eggs figured into it somehow as well.
And the report is - four thumbs up! Even my husband liked it and he doesn't normally like things with sweet potatoes in them.
Sweet Potato Souffle
1 tablespoon butter, plus more for baking dishes
1/2 cup onions, finely chopped
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 pumpkin puree
3 large eggs, separated
Preheat oven to 375F. Butter four 3/4-cup ramekins; set aside.
In a medium saucepan, melt butter over medium-low heat.
Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is softened, about 8 minutes.
Stir in flour; cook, stirring, 3 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt. Whisk in sweet-potato puree, then egg yolks, one at a time.
In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into cheese mixture. Using a rubber spatula, gently fold in the rest.
Place ramekins on a rimmed baking sheet. Pour mixture into ramekins; sprinkle with remaining cheese. Bake until puffed and golden brown, 15 to 20 minutes.
You can also make this as one large souffle. Bake in a 1 quart dish for 25 to 30 minutes.
I was contemplating making a more savory sweet potato dish as well, but I changed my mind (just based on my guest list) and now I can't seem to find the recipe.
It was for a sweet potato gratin (or casserole) with carmelized onions. It sounded great. I'll keep searching and if I find it, I will post the link, but you could probably google it and see what you come up with.
I mix half sweet potatoes and half Yukon gold and then make a smash with butter, creme fraiche , salt and pepper. I keep it simple. We don't like sweet potatoes super sweet, but we don't like to remove all the sweetness with sour cream or buttermilk - neither works with sweet potatoes. But creme fraiche works well with both. If you really want to top with cheese and bake it, I'd probably use something carmely like an aged guyere or an aged gouda. Good luck and let me know what you end up doing.
re: hi standards
i think the no brainer about the sweet potato, is that you'll never really be able to shake all the sweetness of it, so rounding it out with a good savory flavor is heavenly.
we typically make Lebenh/yogurt cheese at home with green onion in it. one of our favorite things to do is have a baked sweet potato, topped with the tangy oniony yogurt cheese, and possibly caramelized onions, or sauteed mushrooms...mmm