Experimenting with the only sweet potato left, led me to this Orange Sweet potato Soufflé. Light, fluffy with a touch of citrus they make a great dessert or can be served on a fancy brunch. What do you think? Orange and sweet potato soufflé 4 ramequins 4 oz Ingredients 1 big sweet potato baked 3 eggs 1/3 cup of honey or maple syrup 1/2 tsp vanilla 1 tsp orange zest and 2 tbsp orange juice 1 tbsp butter for the ramequins Instructions Preheat the oven to 425F degrees. Separate the yolks from the whites. In a bowl add the flesh of the baked sweet potato and mash with a fork. Add the egg yolks, honey, vanilla extract, orange zest and orange juice. Whisk well until everything is incorporated. Using an electric hand whisk, whisk the whites until stiff peak. Add half of the egg whites into the batter and fold gently using a spatula to combine. Add the other half and fold again. Pour the batter into buttered ramequins and bake for 15 minutes. Do not open the oven door. Enjoy still ...