Thanks again to Culture Magazine and to the Comté Association for this exquisite soufflé, which features (with my slight variation) two of my very favorites, Goat Gouda and baked sweet potatoes.
Forget the stress of a traditional soufflé; this simplified version provides all of the elegance and flavor with only a quarter of the work! Sweet potatoes get whipped together with spices, eggs, cream and Gouda right in the food processor, then baked with a sprinkling of extra Gouda and pecans on top.
3 pounds sweet potatoes (2-3 large potatoes), baked, peeled and cut into 1-inch chunks
1 tablespoon plus 1 teaspoon salt
6 tablespoons butter, cut into pieces
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons brown sugar
1/4 teaspoon pepper
1/2 cup heavy cream
3 large eggs
4 ounces Goat Gouda, shredded (2 scant cups shredded)
1/4 cup chopped pecans
Preheat the oven to 425°F. Butter a 2-quart casserole dish.
Put the potato chunks into a food processor with the butter. Process until smooth. Add the cinnamon, nutmeg, brown sugar, pepper and heavy cream, along with 1 teaspoon salt. Pulse until mixed. Add the eggs and process until light and fluffy. Add half of the Gouda and pulse until combined.
Transfer the mixture into the prepared casserole dish; smooth out the top with a spatula. Sprinkle the remaining Gouda over the top, followed by the chopped pecans.Bake 20 minutes, or until puffed and light golden around the edges.
Recipe and photo courtesy of Comté Cheese Association, Nicki Sizemore