Sweet Potato Souffles
Recipe from The Food Channel

These lightly sweet and airy autumn souffles can serve as a special side dish or dessert. Ideal for Thanksgiving or Christmas dinner.

Sweet Potato Souffles

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  • 2   tablespoons 
    unsalted butter
  • 1   cup 
    granulated sugar
  • 1   
    15-ounce can sweet potatoes
  • 8   
    large eggs, separated, at room temperature
  • 1   cup 
    heavy cream at room temperature
  • 2   teaspoons 
    ground cinnamon
  • 1 1/4  cups 
    pure maple syrup
Preheat oven to 350 degrees F. Butter eight 4-inch, 1-1/4 cup-capacity individual souffle dishes. Dust bottoms and sides lightly using 2 tablespoons sugar and set aside.
In a large bowl, mix together sweet potatoes, egg yolks (reserve whites), cream, 3/4 cup sugar, cinnamon, and 1/4 cup maple syrup; beat until smooth. Set aside.
In a separate bowl, beat egg whites with remaining 2 tablespoons sugar until soft peaks form. Add one-quarter of the egg whites to the bowl with sweet potato mixture and gently fold in with a rubber spatula. Fold in the remaining egg whites until just incorporated.
Arrange prepared souffle dishes evenly spaced on a flat baking sheet. Fill each dish no more than two-thirds of the way up with sweet potato mixture and bake for 20 to 25 minutes.
Meanwhile, in a small saucepan, heat remaining 1 cup maple syrup over low heat.
Serve souffles immediately with warm maple syrup.
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