Savory Sweet-Potato Souffles

• 1 tablespoon butter, plus more for baking dishes
• 1/2 cup onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• coarse salt
• pepper
• 1 tablespoon flour
• 1/2 cup milk
• 3/4 cup coarsely grated gruyere cheese
• 1 cup sweet potato puree or 1 cup pumpkin puree
• 3 large eggs, separated

1. Preheat oven to 375u0b0. Butter four 3/4-cup ramekins; set aside.
2. In a medium saucepan, melt butter over medium-low heat.
3. Add onion, garlic, and thyme; season with salt and pepper.
4. Cook, stirring often, until onion is softened, about 8 minutes.
5. Stir in flour; cook, stirring, 3 minutes.
6. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes.
7. Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt.
8. Whisk in sweet-potato puree, then egg yolks, one at a time.
9. In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form.
10. Whisk 1/4 of whites into cheese mixture.
11. Using a rubber spatula, gently fold in the rest.
12. Place ramekins on a rimmed baking sheet.
13. Pour mixture into ramekins; sprinkle with remaining cheese.
14. Bake until puffed and golden brown, 15 to 20 minutes.
15. You can also make this as one large souffle. Bake in a 1 quart dish for 25 to 30 minutes.

butter, onion, garlic, thyme, salt, pepper, flour, milk, gruyere cheese, puree, eggs

Taken from www.food.com/recipe/savory-sweet-potato-souffles-142431 (may not work)