Sweet Potato Soufflé

Instructions

Soufflé:

1. Rinse, peel, and cut the sweet potatoes into chunks, then add to a medium saucepan. Cover the potatoes with water by at least an inch.
2. Bring to a boil over high heat and then reduce the heat. Cook until tender and potatoes are easily pierced with a fork – about 12-15 minutes or more depending on the size of the potatoes.
3. Drain water and simmer for about a minute or until water has evaporated. Transfer potatoes into a bowl and mash using a masher or spoon. Separate eggs, then add egg yolks to the bowl of mash sweet potatoes.
4. Add brown sugar, vanilla extract, and evaporated milk. Thoroughly mix using a handheld mixer; a stand mixer works just as well.
5. Add the melted butter and mix, followed by the flour, baking powder, salt, allspice, cinnamon, and nutmeg. Continue mixing until thoroughly combined.
6. In a medium bowl, beat the whites until they form stiff, glossy peaks. This helps soufflé from being too dense, do not overbeat.
7. Gently fold a third of the egg whites into the sweet potato mixture using a large spatula. This initially lightens up the mixture and prepares the batter for the remaining egg whites.
8. Spray a 2-quart casserole or divide it in ramekins.
9. Bake for 25 minutes or until well puffed and slightly brown on top. Do not open the oven door for at least 20 minutes to prevent cold air from collapsing the soufflé. Soufflé will deflate slightly when removed from the oven.

Topping:

1. (Optional) Take the Sweet Potato Soufflé out of the oven after 23 minutes of baking. Add toppings and broil in the oven for about 2-3 minutes or until the marshmallows turn slightly brown. (Start checking after 2 min)