Real Sweet Potato Souffles

Prepare ahead: Bake two average-sized sweet potatoes at 400 F for 45 minutes or until soft. Cool completely. (I usually do this earlier in the week so I can make the souffles quickly when I’m ready.)

Preheat the oven to 400 F and move the top rack down to the center. Butter and sprinkle with sugar six 8-ounce ramekins and set them on a cookie sheet.

Peel the potatoes. Place the milk, pumpkin pie spice, egg yolks, flour, salt and sweet potato flesh in the blender. Blend on high until completely smooth. Then pour the mixture into a bowl.

Rinse the blender jar with hot soapy water and dry thoroughly. Then place the egg whites, sugar and cornstarch in the blender. Blend on a low setting until very frothy. The egg white will not whip into a meringue because they will not get enough air in the blender, but “very frothy” will do the trick!

Pour the frothy egg whites over the sweet potato mixture and fold it in.

Pour the mixture evenly into the prepared ramekins and put the cookie sheet with the ramekins on it into the preheated oven. Bake for approximately 25-30 minutes or until they rise high above the ramekins.

Remove from the oven, dust with powdered sugar and serve immediately.