Sweet Potato Soufflé

• Cooking spray
• 1/4 cup granulated sugar, divided
• 2 medium sweet potatoes (about 1 pound, 12 ounces)
• 2 tablespoons butter, softened
• 1/4 cup all-purpose flour (about 1 ounce)
• 1/2 cup half-and-half
• 1 tablespoon grated orange rind
• 1/3 cup fresh orange juice
• 1/4 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 2 large egg yolks
• 5 large egg whites

1. Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 425u0b0.
2. Coat a 1 1/2-quart souffle dish with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
3. 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. Peel potatoes. Combine potatoes and butter, and mash with a potato masher until smooth.
4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, potato mixture, half-and-half, and next 6 ingredients (through egg yolks) in a food processor; process until smooth. Transfer potato mixture to a large bowl.
5. 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 425u0b0 oven. Immediately reduce oven temperature to 375u0b0 (do not remove souffle from oven). Bake 1 hour or until souffle is puffy, golden, and set. Serve immediately.

cooking spray, granulated sugar, sweet potatoes, butter, allpurpose flour, orange rind, orange juice, brown sugar, ground cinnamon, salt, egg yolks, egg whites

Taken from www.myrecipes.com/recipe/sweet-potato-souffl-1 (may not work)