With the Thanksgiving Holiday fast approaching, I am planning my menu to include this scrumptious family favorite.
A perfect side dish for an elegant dinner; sweet potatoes, a rich source of potassium, vitamin C and fiber, tastefully combined with eggs and nuts for protein, make this healthy family favorite a real crowd-pleaser.
- 2-tablespoon butter, plus more for baking dishes
- 2 tablespoon flour
- 1 cup milk
- ½ cup organic honey
- ¼ cup brown sugar
- ½ teaspoon sea salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon freshly ground cardamom
- 2 cups puree sweet potatoes (If fresh sweet potatoes are unavailable, substitute canned pumpkin puree.)
- 6 large eggs, separated
- 1 cup finely chopped pecans
Set oven to preheat at 375 degrees. Butter 8 – ¾ cup ramekins, set aside.
In a heavy saucepan, melt butter over low heat. Stir in flour. While whisking steadily, add milk and continue stirring until smooth and thickened. Remove from heat and stir-in sweet potato puree and egg yolks. Add egg yolks one at a time. Mix in each egg until thoroughly blended.
Preheat oven to 375 degrees. Butter eight 3/4-cup ramekins; set aside. In a medium saucepan, melt butter over medium-low heat. Add cinnamon, nutmeg and cardamom. Cook, stirring often. Stir in flour; cook, stirring, 3 minutes.
Gradually whisk in milk, honey and brown sugar; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in ½ cup pecans and ½ teaspoon of sea salt. Whisk in sweet potato puree, then egg yolks, one at a time then fold in half of the chopped pecans.
Using a clean mixing bowl, beat separated egg whites with a pinch of sea salt until stiff peaks form. Whisk ¼ of whites into the puree mixture. Using a rubber spatula, gently fold in the rest.
Place baking ramekins on a rimmed cookie sheet. Pour mixture into ramekins; sprinkle with remaining pecans. Bake until puffed and golden brown, 15 to 20 minutes.