simple sweet potato souffle

Don't be intimidated by the word "souffle": if you can make chocolate chip cookies, you can make this. The result is a fluffy, airy version of mashed sweet potatoes.

Serves 6

4 large sweet potatoes, peeled and cut into large cubes
1 1/2 cups whole milk
4 large egg yolks
1/2 cup brown sugar
5 tablespoons all purpose flour
8 large egg whites
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp salt
2 tbsp refined sugar

Place sweet potatoes in a large pot and fill with water until barely covered. Bring to a boil and cook for 15-20 minutes or until sweet potatoes are tender. Strain, then puree in a food processor until smooth.

In medium saucepan over medium heat, heat milk until almost boiling. Whisk together egg yolks and 6 tablespoons of brown sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in sweet potato purée, spices, and salt, and set aside.

Using an electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque. With mixer running, add remaining brown sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into sweet potato mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.

Pour mixture into a deep, liberally buttered casserole dish (mixture should only fill half of dish). Sprinkle top with refined sugar and bake until souffle has risen and top is golden, about 30-35 minutes.