Remove from oven and allow souffle to sit no longer than 5 minutes before serving. Reduce heat to 375 degrees and bake until souffle has risen 2 to 3 inches above the top of the dish and is nicely browned, about 1 hour. Bring to a boil and cook 10 minutes or until fork. Place in medium sized pot and cover with water. Transfer mixture to prepared souffle dish and place in oven. Souffle Base: Peel sweet potatoes and cut into 1 inch cubes. Gently fold about 1/3 of the beaten whites into sweet potato mixture until uniform.Then you add Greek yogurt, egg yolks, cinnamon, brown sugar, and finally the beaten egg whites. Whip egg whites on low with a handheld electric mixer until foamy. It starts off on the stovetop, cooking simple rolled oats in butter and milk.Set it onto a rimmed baking sheet for easier handling. Grease the inside of the dish and aluminum foil with nonstick cooking spray. Wrap aluminum foil around a 7-cup souffle dish to about 3 inches above the rim.(This base can be set aside at room temperature until ready to bake the souffle you may cover and refrigerate it if done in advance, but it must be brought to room temperature before proceeding.) Whisk in yolks, one at a time, until incorporated. Remove from heat and transfer to a large bowl. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, then whisk in milk, stirring as necessary and cooking until thickened, about 3 minutes. Whisk in flour and cook for 2 to 3 minutes, until light brown in color. Melt remaining butter in a small pot set over medium heat.Drizzle in butter mixture and process until smooth, about 1 minute. Transfer to a food processor or blender and process on high. Peel potatoes and measure out 1 cup roasted potato.Remove from heat and stir in brown sugar. Cook for one minute until butter is foamy and lightly browned. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt half the butter in a small skillet set over medium-high heat.

Increase oven temperature to 425 degrees.Roast in oven for 1 to 1 1/2 hours or until soft. ingredients 4 cups mashed sweet potato (or 2 large cans) 1 cup sugar 4 cup eagle brand sweetened condensed milk 2 eggs 1 teaspoon vanilla 2 cup butter. Rub sweet potatoes with oil, season with salt and pepper, and set on a baking sheet.

Sweet potato souffle