Spiced Sweet Potato Souffle

Sweet potatoes have to be one of the best vegetables ever. They are sweet like candy and are packed with tons of nutrients. If you follow that old rule that goes, "the more color a veggie has, the better for you," sweet potatoes rock the universe. They can be made into something sweet like pie or savory like baked fries, or they can be made into fancy things (hence, souffle) or just downhome goodness of mashed potatoes. Anyway, I had been dying to try a sweet potato souffle for a while, so I tested this one out for Thanksgiving. I loved it and will be making it again. I could honestly have this as dessert as well as a side, and that's fantastic news due to the fact that this dish is relatively good for you (not too much sugar or fat compared to pie or something...). I must admit, mine did fall a little, but that really is not a reason to not make this =).

Oh, and if you are not a fan of ginger and allspice and such, feel free to omit them. Some people may find the dish to reliant upon spices (too much ginger? ha. No such thing. You people are crazy.)

Spiced Sweet Potato Souffle
Adapted from Cooking Light

• 1/4 cup granulated sugar, divided2 medium sweet potatoes (about 1 pound, 12 ounces) 
  2 tablespoons butter, softened 
  1/4 cup all-purpose flour (about 1 ounce) 
  1/2 cup whole milk
  1 tablespoon grated orange rind 
  1/3 cup fresh orange juice 
  1/4 cup packed dark brown sugar1 teaspoon ground cinnamon1/4 teaspoon ginger1/4 teaspoon allspice3/4 teaspoon salt 2 large egg yolks 5 large egg whites 
• 
  

• Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 425°.
• Coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
• Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 10 minutes or until tender, rearranging potatoes after 5 minutes. Let stand 5 minutes. Slice each potato in half, then scoop out the insides with a spoon (this is easier than peeling the potatoes, in my opinion). Combine potatoes and butter, and mash with a potato masher until smooth.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, potato mixture, half-and-half, and next 8 ingredients (through egg yolks) in a food processor; process until smooth. Transfer potato mixture to a large bowl.
• Place egg whites in a large mixing bowl; beat at high speed with a mixer until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth of egg white mixture into potato mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dish. Sharply tap dish 2 or 3 times on the counter to level. Place dish on a baking sheet; place baking sheet in a 425° oven. Immediately reduce oven temperature to 375° (do not remove soufflé from oven). Bake 1 hour or until soufflé is puffy, golden, and set. Serve immediately.