Sweet Potato and Carrot Souffle

Preheat oven to 350 degrees.

Cut carrots (if whole) into 2-inch long sections so they will steam evenly. Cut sweet potatoes into 1-inch cubes.

Place carrots and sweet potatoes in a microwave safe bowl and cover with water. Cover bowl loosely with some form of a lid, even if that’s an upside down plate. Microwave on high for 10 minutes or until both carrots and sweet potatoes are fork tender and soft enough to be mashed.

Drain potatoes and carrots and put in the bowl of a mixer. Add sugar, baking powder, vanilla, and flour. Beat slowly until carrots and potatoes are mashed and then beat on high for 3 minutes until very smooth.

With the mixer on low, add eggs one at a time, being sure each is incorporated before adding the next. Gradually add the melted butter.

If making in ramekins, spray each ramekin with Pam for baking or butter and flour each ramekin. If making in a 1 1/2-quart casserole or a deep 9-inch round pan, do the same. Fill each ramekin, or dish, no more than halfway up, as souffle will puff while cooking.

If making in ramekins, cook for around 20 to 25 minutes in a 350-degree oven, or until doubled in size and an inserted toothpick comes out clean. If making in a casserole or round pan, cook for 1 to 1 1/2 hours or until top is a light golden brown. Garnish as desired!