SWEET POTATO SOUFFLE
6 to 8 servings
¾ C. sugar
1½ T. cornstarch
1 C. orange juice
1 lb. cooked and drained sweet potatoes, mashed
6 eggs, separated
1 T. grated lemon peel
½ tsp. mace
½ tsp. cream of tartar
1 T. chopped pecans, optional
Butter bottom and sides of 2½-quart souffle dish. Sprinkle with sugar. Make 4-inch band of triple thickness aluminum foil long enough to go around dish and overlap 2 inches. Lightly butter one side of band and sprinkle with sugar. Wrap around outside of dish with sugared side in and fasten with paper clips or string. Collar should extend 2 inches above rim of dish.
In medium saucepan blend sugar and cornstarch. Stir in orange juice and sweet potatoes. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Blend small amount of hot sweet potato mixture into yolks. Blend yolk mixture into potato mixture. Stir in lemon peel and mace.
Wash and dry beaters. In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently fold yolk mixture into whites. Pour into prepared dish. Sprinkle with pecans, if desired. For a “top hat,” hold a spoon upright and circle mixture to make a ring about 1 inch from side of dish and 1 inch deep.
Bake in preheated 350° F. oven until puffy, browned and souffle shakes slightly when oven rack is gently moved back and forth, 50 to 60 minutes. Carefully remove foil band. Serve immediately.