Sweet Potato Faux Soufflé
Sweet potato casserole is a traditional holiday side dish that has suffered from an unfortunate marriage to marshmallows. Time for a divorce. The rich puréed flesh of sweet potatoes, subtly enhanced by garlic and ginger, is the perfect complement to both turkey and pork. This dish is not really a soufflé: You don’t add whipped egg whites, and it doesn’t collapse minutes after leaving the oven. But this light and flavorful casserole can be prepared ahead and simply warmed before serving. And leftovers are divine. Serves 6.
3 large sweet potatoes
3 cloves garlic, peeled
1 tablespoon fresh ginger, peeled and sliced
Pinch cayenne pepper
1 teaspoon salt
2 tablespoon honey
4 eggs
1 tablespoon butter, softened
1 tablespoon grated Parmesan cheese
Preheat the oven to 375 degrees. Use a sharp knife to pierce holes in the sweet potato skins to allow steam to escape while cooking. Place potatoes on a baking sheet covered with foil and bake in the oven for 30-45 minutes or until soft. (Alternately, you can microwave the pierced sweet potatoes in 10-minute increments until they are very soft.) Cool, peel, and break into chunks.
In a food processor, pulse the garlic and ginger. Add the sweet potatoes and blend until smooth. Add the cayenne, salt, honey, eggs, and butter and blend into a smooth purée. Pour purée into a buttered oven-proof ceramic casserole dish, sprinkle with Parmesan, and bake at 350 degrees for approximately 30 minutes, or until firm and the top has browned. Serve immediately, or let cool to room temperature and then warm in oven before serving.
This article appears in November 17 • 2006.
