- 3 medium sweet potatoes (about 1 ½ – 2 lb)
- 3 tablespoons brown sugar
- 2 egg yolks beaten
- 4 egg whites
- 1/2 teaspoon salt
- 2 tablespoons butter, divided
- 1/2 cup evaporated milk
- 1/2 teaspoon vanilla
- ¼ teaspoon cream of tartar
- Some granulated sugar
- 1 tablespoon orange zest
Cooking Steps: Preheat the oven to 375 degrees F.
- Grease with butter the bottom and sides of 6 (6-oz) ramekins up to the top edge. Sprinkle with granulated sugar. Place in the refrigerator while you prepare the soufflé.
- In a large pan, cook sweet potatoes over high heat until boiling; continue cook in medium heat until soft and tender, about 25 minutes. Let it cool for 5 minutes before peeling, then transfer it into a large mixing bowl and mash it.
- In a small pan, melt butter; add sugar and milk; stir about 2-3 minutes until the flavors are combined. Remove from stove.
- Add all remaining ingredients, egg yolks, milk and sugar mixtures, salt, orange zest and vanilla, into the sweet potatoes mixture and mix until well incorporated. Set aside.
- In a medium bowl, beat egg whites with a hand electric mixer, gradually add sugar (1 tsp) and cream of tartar, beating until they hold soft stiff.
- Place a quarter of the egg whites into the sweet potatoes mixture and gently fold in, then do the remaining whites in several batches.
- Gently spoon mixture into prepared soufflé ramekins to 75-80 percent of the way full; make sure there is no air in between and smooth out at the top. Place them in a baking sheet.
- Transfer to the oven and immediately reduce the temperature to 350F. Bake until they are golden and puffed over the edge, about 30-35 minutes.