(adapted from Super Natural Cooking by Heidi Swanson)
3 med. to lg. red-fleshed sweet potatoes
1/3 c. butter
4 shallots, sliced into thin rounds
6 oz. goat cheese
3/4 c. white whole-wheat flour or whole-wheat pastry flour
1 tsp. onion powder
Kosher or sea salt
Freshly ground black pepper
1 c. boiling water
3 large eggs
Freshly grated Parmesan cheese for garnish
Preheat oven to 350 degrees. Butter a 2-quart casserole dish. Prick sweet potatoes with a fork, wrap in foil, and bake for 1 to 1 1/2 hours until tender. (Or, if pressed for time, place potatoes in microwave and cook for about 8 minutes per side, until tender.) Let cool. Increase oven temperature to 425 degrees.
Heat butter in saute pan over medium heat. Stir in shallots. Cook until golden, about 10 minutes.
In a small bowl, whisk or blend goat cheese until fluffy and light. Set aside.
In a large bowl, combine flour, onion powder, a generous pinch of salt, and a few grinds of pepper. Add a splash of boiling water to mixture. Stir. Continue adding water a bit at a time until it is all mixed together to form a batter. Don’t worry if it is a bit lumpy. Scrape out insides of sweet potatoes (about 3 cups). Add to batter. Blend by hand or with a hand-mixer. Stir in sauteed shallots and butter from pan. Stir in eggs, one at a time.
Put sweet potato batter in casserole dish. Top with dollops of whipped goat cheese. Bake for 30-35 minutes, until goat cheese begins to color and potatoes have set. Cool slightly and top with a dusting of Parmesean cheese.