Sweet Potato Soufflé with Maple

Mashed sweet potatoes aren't just a tasty side dish - they also make a maple-sweet showstopper dessert with only 15 minutes of prep.

1 Tbsp. butter, plus more for greasing
sugar, for dusting
2 Tbsp. all-purpose flour, unbleached
½ cup whole milk
1 cup sweet potatoes, mashed
3 large eggs, room temperature, separated
¼ cup pure maple syrup
½ tsp. ground nutmeg
sea salt

Garnish:
whipped cream, (optional)

Preheat oven to 375°F. Butter a 1½ qt soufflé dish; dust with sugar.

In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes.

Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg, and set aside.

Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk ¼ of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture into prepared dish; place on a rimmed baking sheet.

Bake until puffed, 35-45 minutes.

Serve immediately, with whipped cream, if desired.

Makes 4 servings.