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
Three Cheese Soufflé
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
5
tablespoons 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
6
large 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
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