Three Cheese Soufflé

Place the sweet potatoes in a 3-3/4 quart saucepan and cover with 1 inch of cold water. Bring to a boil over high heat, reduce heat to medium and cook until potatoes are fork tender, about 15 to 18 minutes. Drain and transfer to a large bowl. Add lemon

zest and juice. Mash potatoes on speed 2/Low until smooth, about 40 seconds. Add half the brown sugar and 2 table- spoons of the butter; mix until well- blended, about 40 seconds. Add the evaporated fat-free milk; mix on speed 3/Medium until blended, 30 seconds. Mix in the eggs one at a time on speed 2/Low until smooth and blended, 30 seconds. Add 1 teaspoon of the salt and the pepper; mix on speed 1/Low for 30 seconds.

Transfer the sweet potato mixture to the prepared baking dish and spread even- ly. Place the remaining butter in a 1-1/2 quart saucepan and melt over medium heat. Stir in the remaining brown sugar, half-and-half, remaining salt, cinnamon, nutmeg, and cayenne. Stir over medium heat until sugar is dissolved. Stir in the pecans and simmer until slightly thick- ened. Spread this mixture over the sweet potatoes in the casserole.

Bake the preheated 350°F oven for 25 to 30 minutes, until heated through and lightly browned on top. Serve hot.

Nutritional information per serving (12 servings): Calories 308 (32% from fat) • carb. 49g • pro. 5g • fat 11g • sat. fat 4g • chol. 69mg • sod. 212mg • calc. 76mg • fiber 6g

Full of rich cheese flavor, this soufflé makes a wonderful supper or brunch.

Preparation: 25 – 30 minutes, plus baking time.

Makes 8 servings

Unsalted butter for dish

1/2 cup grated Reggiano Parmesan cheese, divided

1/4 cup unsalted butter

5tablespoons all-purpose flour 1-1/4 cups evaporated fat-free milk

(not reconstituted)

1/4 cup dry white vermouth pinch cayenne

pinch freshly ground nutmeg

6large egg yolks

3/4 cup grated imported Gruyère cheese

1/2 cup grated sharp white

cheddar cheese

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

8 large egg whites

1/4 teaspoon cream of tartar

Arrange rack in lower third of oven; preheat oven to 400° F. Generously butter a 10-cup soufflé dish, (you may

also use eight 1-1/4 cup individual soufflé dishes) and sprinkle with half the Parmesan.

Melt butter in a 2-3/4 quart saucepan over medium heat. Stir in flour and cook stirring constantly without browning until the mixture bubbles, about 1 minute. Slowly whisk in milk, then wine. Cook until thickened, whisking constantly, about 2 to 3 minutes; stir in cayenne and nutmeg. Remove from heat and transfer to a large bowl.

Combine yolks, salt and pepper in a small bowl; mix on Speed 1/Low until smooth, 30 seconds. While mixing on speed 2/Low, add yolk mixture to sauce all at once and mix until well blended, 20 seconds. Stir in cheeses on speed 1/Low, 20 seconds. Wash the beaters with hot water and soap; dry completely.

Place egg whites and cream of tartar in a large stainless or glass mixing bowl. Beat on speed 5/High until stiff peaks form, about 2-1/2 minutes. Use a rubber spatula to stir 1 cup of the beaten egg whites into the cheese sauce, then gen- tly fold the remaining egg whites into the mixture, 1/3 at a time. Gently spoon the soufflé mixture into the prepared dish(es). Smooth over the top. Place in the hot 400° F oven and immediately reduce the heat to 375° F. Bake the soufflé until puffed and golden – about 45 to 50 minutes for the large soufflé

HTM-3 HTM-5 specifications

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Cuisinart HTM-3 HTM-5 manual Three Cheese Soufflé

Models: HTM-3 HTM-5