Sweet Potato Soufflé - a great addition to any Thanksgiving table.
Keyword souffle, sweet potato
Prep Time 45minutes
Cook Time 30minutes
Total Time 1hour15minutes
1tablespoonpumpkin pie spice
2baked and peeled sweet potatoes
Powdered sugar for dusting
First, bake the sweet potatoes and cool completely. (400 degrees for 45 minutes or until soft.)
Preheat oven to 400 degrees. Butter six 8 ounce ramekins and sprinkle the insides with sugar. Place ramekins on a cookie sheet.
Combine milk, pumpkin pie spice, egg yolks, flour, salt and sweet potato flesh until completely smooth, either in a blender or with a mixer.
Mix the egg whites, sugar and corn starch together on low until very frothy. (If re-using the blender, be sure to wash and dry the container thoroughly before adding the egg whites. If using a mixer, whip the egg whites until frothy--no need for stiff peaks.)
Fold the frothy egg whites into the sweet potato mixture gently, then pour evenly into the prepared ramekins.
Bake for 25-30 minutes or until the soufflés rise high above the ramekins. Remove from the oven and dust with powdered sugar. Serve immediately with whipped cream, if desired.