Sophie had me try smoked Gouda a few years ago. I've been a fan ever since. This souffle has roasted sweet potato and a bit of nutmeg mingled with the smokey flavored Gouda all contained in a pecan crust. I think you're going to be so happy you tried it...
1 cup sweet potato chunks, peeled, 1- 2 inch dice
2 teaspoons olive oil
4 tablespoons butter
4 tablespoons flour
1 1/3 cups milk
1 teaspoon salt
3/4 to 1 teaspoon freshly grated nutmeg
1 cup grated smoked Gouda cheese
1 teaspoon butter
1/2 cup finely chopped pecans (or hazelnuts or bread crumbs)
Heat oven to 425 degrees. Drizzle sweet potato chunks with olive oil, toss to coat and place on a baking sheet. Roast for about 20 minutes or until tender, stirring once. Remove from oven and mash until smooth with a fork. Measure 1/2 cup and set aside. (Use any remaining for another recipe.) Heat 4 tablespoons butter in a skillet until melted. Stir in flour and cook for 1 to 2 minutes. Slowly stir in milk and continue to cook until thickened. Stir in salt and nutmeg. Set aside to cool. Separate eggs, placing whites in a large mixing bowl and yolk in a smaller one. Heat oven to 350 degrees.
Beat whites to stiff peaks and set aside. Beat yolks slightly with a flat wire whip, then whisk into cooled milk mixture (white sauce). Combine thoroughly. Whisk in mashed sweet potatoes and then Gouda. Take about 1/3 of the egg whites and lightly fold into the egg yolk/ cheese mixture to lighten it. Spoon mixture into remaining egg whites and fold in with a rubber scraper until mixture is combined and has few white streaks. Prepare souffle dish by buttering the bottom and 3/4 up the sides. Sprinkle with chopped nuts and twist dish to coat. Even out any loose nuts in the bottom of the pan by shaking it. Spoon souffle batter into prepared dish and bake for 45 to 50 minutes.