Gouda Sweet Potato Souffle

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.

Serves 6

Ingredients
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

Sweet Potatoes with Pecans and Goat Cheese

Y’all know I’m a big fan of Smitten Kitchen, right? Well, Deb over there is as big a fan of sweet potatoes as I am, so it just seems fated that I feature her sweet potato coins adorned with goat cheese as a prelude to Thanksgiving.

This recipe is really a sort of salad, using roasted sweet potatoes as the serving “shell”. If you don’t like sweet potatoes, you can mix the rest of the ingredients with leftover roasted turkey and still call it a salad. Although personally, I can’t understand anyone not liking sweet potatoes. They are the perfect side dish, getting you through the meal until the real star appears, aka dessert!

Serves 2 1/2

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries (optional)
2 ounces firm goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. If you got too soft a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.

When the sweet potatoes are done, set a couple coins aside just in case someone in your party isn’t into the toppings. Lay the rest on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.

Sweet Potato Gouda Gnocchi

Tasty Kitchen came up with this variation on one of my favorite themes: Gnocchi. This never fails to be a satisfying meal for me. The cheese sauce is pure velvet, smooth and gloriously Gouda. The gnocchi turns out light and tender. If you like your Gnocchi a little crisp on the outside, pan fry them up a bit in a tiny bit of butter or olive oil before enrobing them with the sauce.

Ingredients

FOR THE GNOCCHI:

  • 1 pound Sweet Potatoes
  • 6 ounces fluid Ricotta Cheese or chevre
  • ½ cups Parmesan Cheese, Finely Grated
  • 1 Tablespoon Golden Brown Sugar, Packed
  • 1 teaspoon Salt Plus 1 Tablespoon For Pasta Water
  • ¼ teaspoons Nutmeg, Freshly Ground
  • 1-¾ cup All-purpose Flour
  • FOR THE SAUCE:
  • 2 cups Milk, Heated
  • ¼ whole Onion
  • 2 cloves Garlic
  • 3 whole Sage Leaves
  • 3 Tablespoons Unsalted Butter
  • 3 Tablespoons All-purpose Flour
  • 1 cup Gouda Cheese (Shredded)
  • Salt And Freshly Ground Pepper, To Taste

Preparation Instructions

Gnocchi:

Line a large baking sheet with parchment paper — set aside to hold gnocchi prior to boiling.

Place sweet potatoes on a second baking sheet; bake at 350 degrees F until tender, about an hour minutes. Cut in half and allow to cool. Scrape sweet potato flesh into a medium bowl and mash; transfer 1 1/2 cup to a large bowl. Add ricotta cheese or chevre; blend well. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until a soft dough forms.

Turn dough out onto a floured surface; divide into 3 equal pieces. Rolling between your palms and the floured work surface, form each piece into a 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over the tines of a fork to indent. Transfer to the baking sheet.

Bring a large pot of water to boil; add 1 tablespoon salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to a clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)

Sauce:

In a small sauce pot combine milk, onion, garlic and sage. Place over medium heat and heat until tiny bubbles appear around the edges of the pan, about 5 minutes. Do not boil. Remove pan from heat and let stand for 10 minutes. Remove and discard onion, garlic and sage leaves. Cover to keep warm.

In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute.

Gradually add the milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Dip a wooden spoon in the sauce to coat it. Pass your finger through the sauce on the back of the spoon—it should leave a clean track.

Strain the sauce into an clean saucepan. Whisk in the shredded Gouda cheese. Cook over low heat, whisking constantly, until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Pour sauce over gnocchi and serve.

Baked Sweet Potato Falafel

No jokes now. I know, I know, falafel has a very comical reputation…until you taste it! It’s soooooo yummy! And now I have found a recipe which creates a mashup of my two favorite savory flavors (next to goat cheese, of course): chick peas and sweet potatoes! Yayyyy!

This is from a tony restaurant in London that experimented a lot before getting it right. Thanks to 101 Cookbooks blog for sharing. And yes, if you like, you can top the just-baked falafels with a spot of fresh goat cheese on the side.

 

Crisp outside, creamy inside

 

 
Ingredients
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh cilantro/coriander, chopped
Juice of half a lemon
a scant cup (120g) gram /chickpea flour
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper
Directions

Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender – 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.

Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

Makes about 18 falafel, enough for 4 – 6.

Sweeeet Potatoes with goat cheese and pecans

Oh Deb, you’ve done it again! Over at Smitten Kitchen there is a lovely idea for using the season’s wonderful sweet potatoes, but you can read it here:)

 

Smooth and creamy, crunchy and nutty. YUMS

 

 

Serves 2

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins

Salsa-salad topping
4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries (optional)
2 ounces firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let them cook longer. Sprinkle with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare the salsa-salad topping. Chop pecans well, mince shallot finely, chop celery and parsley, mince cranberries if using them. Crumble the goat cheese. If you got a goat cheese that is too soft  for mixing in, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad fixings.

When sweet potatoes are done, lay them on a serving platter. Scoop a spoonful of the salsa-salad over each round. Pour remaining salad dressing over top, to taste. Eat immediately.