Savory and sweet, this soufflé can be served as a side dish or dessert.
1/4 cup granulated sugar, divided
2 medium sweet potatoes (about 1 pound, 12 ounces)
2 tablespoons butter, softened
1/4 cup all-purpose flour (about 1 ounce)
1/2 cup half-and-half
1 tablespoon grated orange rind
1/3 cup fresh orange juice
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon salt
2 large egg yolks
5 large egg whites
How to Make It
Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 425°.
Coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 10 minutes or until tender, rearranging potatoes after 5 minutes. Let stand 5 minutes. Peel potatoes. Combine potatoes and butter, and mash with a potato masher until smooth.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, potato mixture, half-and-half, and next 6 ingredients (through egg yolks) in a food processor; process until smooth. Transfer potato mixture to a large bowl.
Place egg whites in a large mixing bowl; beat at high speed with a mixer until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth of egg white mixture into potato mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dish. Sharply tap dish 2 or 3 times on the counter to level. Place dish on a baking sheet; place baking sheet in a 425° oven. Immediately reduce oven temperature to 375° (do not remove soufflé from oven). Bake 1 hour or until soufflé is puffy, golden, and set. Serve immediately.
Made this last night, and it was great! Texture was almost like a mousse. I used skim milk and only half of the butter called for. I may use less sugar next time, too, to keep it more savory vs. sweet. Ate left overs for breakfast, probably even better cold!