Sweet Potato Souffles with Boozy Whipped Cream | Curtis Stone

Place a rack in the bottom third of oven and preheat to 400°F.   

Brush insides and rims of six 10-ounce souffle dishes with 2 tablespoons of the butter, using straight upward strokes all the way around the sides. Sprinkle with granulated sugar and tap out excess. Chill dishes until needed.  

In a small heavy saucepan over medium heat, whisk together the milk, cornstarch and spices and bring to a boil. Reduce to a simmer and whisk mixture constantly for 2 minutes, or until thickened. Remove from heat and whisk in the remaining 1 tablespoon butter, mashed sweet potatoes and brown sugar until smooth. Transfer mixture to a large bowl and cool completely.  

In the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites on medium-high speed for 1 minute, or until foamy. Slowly sprinkle in the ¾ cup granulated sugar and beat for 2 minutes, or until whites hold stiff, glossy peaks.  

Whisk one-third of the whipped egg whites into the sweet potato mixture to lighten it. Fold in another one-third of egg whites, then fold in the remaining egg whites.  

Spoon into prepared souffle dishes, mounding batter over rims. Using a large offset spatula, scrape across the tops of the ramekins to level the batter, which will encourage a nice flat top on the finished souffles. Discard any excess batter. Gently run your thumb inside the rim of the dishes just around the lip to create a small circular indentation (this will help the souffles rise with straight sides). 

Place dishes on a rimmed sheet pan and bake, without opening oven, for 13 to 15 minutes, or until puffed and golden.  

Meanwhile, make the boozy whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, bourbon and vanilla on medium speed until soft peaks form.  

When the souffles are ready, dust with confectioners’ sugar, top each with a dollop of the boozy whipped cream and serve immediately.