- Cooking spray
- 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
- calories 259
- caloriesfromfat 26 %
- fat 7.5 g
- satfat 4.3 g
- monofat 2.3 g
- polyfat 0.5 g
- protein 6.9 g
- carbohydrate 41 g
- fiber 3.1 g
- cholesterol 88 mg
- iron 1.3 mg
- sodium 414 mg
- calcium 84 mg
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.