• 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.

  1. 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.
  2. 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.
  3. In a small pan, melt butter; add sugar and milk; stir about 2-3 minutes until the flavors are combined. Remove from stove.
  4. 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.
  5. 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.
  6. Place a quarter of the egg whites into the sweet potatoes mixture and gently fold in, then do the remaining whites in several batches.
  7. 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.
  8. 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.

Serve immediately.

Sweet Potato Soufflés