Gluten-free sweet potato soufflé with cinnamon and pecans

Ingrédients

• 500 g sweet potatoes
• 3 eggs (yolks and whites separated)
• 80 g cane sugar (60 g + 20 g)
• 30 g unsalted butter (melted), plus extra for greasing
• 1 tsp vanilla extract
• 1.5 tsp ground cinnamon
• Pinch of freshly grated nutmeg
• Pinch of salt
• 50 g pecans (coarsely chopped)
• Extra cane sugar for the ramekins

Préparation

1. 1

   Preheat the oven to 190°C (conventional oven, top and bottom heat). Grease four ramekins with butter and lightly dust them with cane sugar. Set aside.Peel the sweet potatoes, cut them into cubes and cook in lightly salted water for about 15 minutes until tender. Drain and mash until smooth. Let cool slightly.Stir into the puree: the egg yolks, 60 g cane sugar, butter, vanilla extract, cinnamon, a pinch of freshly grated nutmeg and a pinch of salt. Stir until everything is well incorporated.Beat the egg whites in a grease-free bowl with a pinch of salt until stiff. Add the remaining 20 g sugar, spoonful by spoonful, and continue beating until you have glossy peaks.Fold one third of the egg whites into the sweet potato puree to loosen it. Then gently fold the rest of the egg whites in with a large spoon or spatula. Keep the air in.Divide the mixture among the prepared ramekins. Fill them just below the rim. Scatter the coarsely chopped pecans over the top.Bake the soufflés for 18 to 20 minutes in the center of the oven until well risen and lightly browned. Do not open the oven in the meantime. Serve immediately, because a soufflé waits for no one.