Savor the Flavor of Fall

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Baked Sweet Potatoes

By Amy Topel

Serves 6-8

Ingredients

3 pounds (about 4 large sweet potatoes)
1/2 cup heavy cream
1teaspoon salt
freshly ground black pepper to taste
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup turbinado sugar
1/2 cup whole toasted unsalted almonds

Method

Place potatoes in cold water, bring to boil and cook until tender, approximately 45 minutes. When very soft when pierced with a knife, remove from the water and allow the potatoes to cool. Meanwhile, place almonds and sugar in a food processor and grind to a very coarse meal. Set aside. When the potatoes are cool enough to handle, peel and place them in a bowl and mash with a whisk or potato masher. Add the heavy cream, salt, pepper, nutmeg and cinnamon and stir to combine. Taste and adjust seasonings. Place sweet potato mixture in a 9-inch square baking dish and top with the nut and sugar meal. Just prior to serving, bake at 350°F for 20 minutes.

Winter Squash Soufflé

By Amy Topel

Serves 8

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
9 fluid ounces warm milk
4 eggs, separated
1 small Kabocha, hubbard or buttercup squash or cheese pumpkin
1 pinch salt
2 pinches nutmeg
1/8 teaspoon ginger
1/4 teaspoon cinnamon
1/2 cup + 2 tablespoons turbinado sugar
turbinado sugar as needed for dusting soufflé cups
butter as needed for greasing soufflé cups
2 cups low-fat yogurt, strained for 3 hours

Method

To Prepare the Squash: Preheat oven to 350°F. Cut squash in half and remove seeds. Place cut-side down on cookie sheet with 2 cups water. Bake until very soft when pierced with a knife, approximately 1 hour. Remove from the oven, allow to cool, and scoop out flesh into a bowl. Mash with a whisk or potato masher until smooth. Measure out 3/4 cup and set aside.

To Make the Soufflé: Preheat oven to 400°F. Butter and sugar 8 4-ounce ramekins and set aside. Melt the butter in a small saucepan, add the flour and cook for 2-3 minutes. Whisk in the milk, and cook until a thick paste forms. Transfer the milk mixture to a medium mixing bowl. Stir in the yolks, 1/2 cup of the sugar, 3/4 cup of squash puree, salt, ginger, cinnamon and nutmeg and set aside. Make an egg-white foam using the mixer, or by hand, adding 2 tablespoons of turbinado sugar at the soft peak stage. Gently fold 1/3 of whites into the squash mixture. Fold in the remaining whites. Spoon the mixture into the prepared ramekins, place the ramekins on a half-sheet tray and bake for 15 minutes or until browned on top. Remove from the oven and serve immediately. Garnish with yogurt.

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