SWEET POTATO SOUFFLÉ
Don't worry about this soufflé falling. It is quite sturdy and wonderful regardless of the height. For Thanksgiving this soufflé is a festive riff on traditional sweet potato side dishes that is all the more impressive when served in individual soufflé ramekins, or the STAUB MINI ROUND BLACK MATTE COCOTTE .25 QT. Any bewitching dark Carribean rum with a combination of clove, espresso, butterscotch, spiced and/or orange enhances the depth of flavor of the sweet potatoes. Beware--the smell is so divine that holes may appear where spoons have dug in before the pot even makes it to the table.
Allow the sweet potatoes to cool before combining them with the rest of the ingredients or they will cook the eggs and the soufflé will not rise. Both yams and sweet potatoes are interchangeable in this recipe. In a pinch, canned sweet potatoes may be used. This recipe is easily halved--bake in a .75 ROUND COCOTTE. For the creamiest sweet potatoes: poke holes in the potato skin and then microwave for 5 minutes before baking at 375 degrees F. for 20 to 30 minutes, or until a knife slides easily through the flesh.
6 cups mashed sweet potatoes, cooked and skins removed, cooled to room temperature
1/2 cup brown sugar
6 tablespoons unsalted butter
10 large eggs, beaten
1/3 cup dark rum
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer, combine the cooled mashed sweet potatoes with the rest of the ingredients.
3. Beat on low until just incorporated. Do not over beat or the soufflé will not rise.
4. Butter a 1.25 COCOTTE and fold in the sweet potato mixture.
5. Bake for 45-50 minutes, or until a knife inserted into the center comes out clean and the top of the soufflé is firm and golden.