Sweet Potato Souffle for Thanksgiving: A Low Cost Vegetarian Alternative

Vegetarian alternatives don't have to be expensive for the Holidays. Soufflés are an elegant and inexpensive menu item to serve for dinner. While some recipes can be found with no meat, soufflés contain eggs and some contain dairy products like milk or cheese. By whipping the egg whites to a firm peak, it contains all the air the soufflé needs to rise and bake to a wonderful height. Here is a recipe to try for Thanksgiving. It contains sweet potatoes, Parmesan cheese and a little spice to bring out the flavors. This is a recipe though that must be served immediately. Simply pull from the oven and place on a heat-safe pan in the middle of the dining room table.

Sweet Potato Parmesan Thanksgiving Soufflé

Ingredients:

2 c mashed sweet potatoes, see recipe

2 Tbsp unsalted butter or margarine

3/4 c whole milk

1/2 c fresh grated Parmesan cheese

1/2 tsp ground nutmeg

1/4 tsp ground ginger

Salt and White Pepper, to taste

4 egg yolks

6 egg whites

1/2 tsp cream of tartar

Procedure:

Begin by preheat the oven to 350 degrees F. Butter and flour a two-quart soufflé dish, or a round dish with high sides.

If you are baking sweet potatoes, let cool and run through a ricer. Alternately, purchase canned sweet potatoes and drain. Mash with a masher until all the lumps are out or run through a ricer. Once mashed or riced, measure out 2 cups of sweet potatoes. Reserve.

Melt the butter or margarine in a small sauce pan over medium-low heat. Add in the milk, nutmeg, ginger and salt and white pepper to taste. Stir, and when the mixture is warm, add in the mashed sweet potatoes. While stirring, cook for about 5 minutes until hot and thoroughly combined. Remove from heat and beat in the 4 egg yolks. Mix in the Parmesan cheese. Allow to cool until warm, not cold for about 15 minutes.

In a clean, dry mixing bowl, begin beating the egg whites until frothy using medium-high speed. Add in the cream of tartar and increase speed to high. Continue beating until the egg whites have reached stiff peaks and are glossy in texture and shine.

Add in about a third of the sweet potato mixture into the beaten egg whites. Fold until everything is combined. Being much more careful and using light movements to prevent the egg whites from deflating, fold in the remaining sweet potato mixture.

Pour into reserved soufflé pan. Bake in preheated oven for about 20 to 25 minutes until the soufflé is risen and the center has set.

Remove from oven and serve immediately.