Savory Pear, Sweet Potato, And Maple Syrup Soufflé

• For the Souffle base
• 2 tablespoons butter, plus more for baking dish
• 1 small onion or 2 shallots, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• Coarse salt and ground pepper to taste
• 2 tablespoons flour
• 1 cup whole milk, hot
• 1 cup coarsely grated Gruyere cheese
• 1 tablespoon finely grated Parmesan cheese for the baking dish
• 4 extra-large eggs, separated + 1 more egg white
• For the Pear and Sweet Potato Puree
• 4 firm but ripe Bartlett pears, peeled, cored and cut into 1/4-inch slices
• 2 large or 3 medium sweet potatoes
• 2 tablespoons organic maple syrup
• 2 tablespoons butter
• 1 tablespoon orange zest

1. Peel and cut sweet potatoes into 1-inch chunks. In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain.
2. Heat butter in a large skillet over medium heat. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in maple syrup; cook, stirring, until pears are coated and very soft, 3 to 5 minutes.
3. Puree the potatoes and pears in food processor, transfer to a bowl, set aside.
4. Preheat oven to 375u0b0 F degrees. Butter a souffle baking dish and sprinkle the bottom and the sides with Parmesan cheese. Set aside.
5. In a medium saucepan, melt butter over medium-low heat. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is softened, about 8 minutes. Stir in flour; cook, stirring, 3 minutes.
6. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in Gruyere cheese and 1 teaspoon salt.
7. Whisk in sweet potato and pear puree, orange zest, and then egg yolks, one at a time. Taste and add more salt and pepper if needed.
8. In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into cheese, sweet potato, and pear mixture. Using a rubber spatula, gently fold in the rest.
9. Place souffle baking dish on a rimmed baking sheet. Pour in mixture, smooth out the top. Bake until puffed and golden brown, 35 to 40 minutes.rnServe immediately with more butter and Maple Syrup.

soufflue base, butter, onion, garlic, thyme, salt, flour, milk, gruyere cheese, parmesan cheese, eggs, bartlett, sweet potatoes, maple syrup, butter, orange zest

Taken from food52.com/recipes/14383-savory-pear-sweet-potato-and-maple-syrup-souffle (may not work)