Sweet potato soufflé
1 kg orange sweet potato (peeled and chopped)
1 litre of water
1 table spoon of honey
1 vanilla pod
600g meringue (10 egg whites and 600g caster sugar)
1- Take 10 large ramekins and butter the inside of each using a pastry brush and upward strokes. Then line the inside with sugar or coco powder. Place these in the fridge.
2- Pre heat the oven to 185°C making sure there is plenty of room between baking shelves.
3- In a pot place the sweet potato, water, sugar, honey cinnamon and vanilla pod.
4- Bring to the boil and simmer until the sweet potato is soft and all the liquid has cooked out.
5- Put the mixture into a blender and puree until smooth.
6- Pass the mixture through a fine sieve and cool.
7- For the meringue, use a food processor to whisk the whites until soft peak. Then gradually begin to add the sugar a little at a time.
8- Once the mixture is silky and firm remove from the bowl and whisk 1/3 into approximately 400g of the sweet potato mixture.
9- Now gently fold in the rest of the meringue
10- Fill each ramekin and run your thumb around each one creating a rim. This helps it rise evenly.
11- Now place them in the oven and close the door. Turn the temperature down to 175°C and bake for approximately 9-11 minutes.
12- Do not open the door until you are sure they have had long enough in the oven. Otherwise they will sink!
13- Finish with a dusting of icing sugar and serve with a good quality Ice Cream