Ingredients

The following ingredients have 4 Servings
  • 1 cup whole milk
  • 1 tablespoon  pumpkin pie spice
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 sweet potatoes (baked and peeled)
  • 4 egg yolks
  • 8 egg whites
  • 1/3 cup sugar
  • 2 teaspoons cornstarch
  • Powdered sugar (for dusting)

Instruction

  • Prepare ahead: Baked two average-side sweet potatoes at 400 degrees F, for 45 minutes— or until soft. Cool completely. *
  • Preheat the oven to 400 degrees F and move the top rack down to the center. Butter and sugar six 8-ounce ramekins and set them on a cookie sheet.
  • Place the milk, pumpkin pie spice, egg yolks, flour, salt and sweet potato flesh in the blender. Blend on high until completely smooth. Then pour the mixture into a bowl.
  • Rinse the blender jar with hot soapy water and dry thoroughly. Then place the egg whites, sugar and corn starch in the blender. Blend on a low setting until very frothy. (The egg white will not whip into a meringue because they will not get enough air in the blender, but "very frothy" will do the trick!)
  • Pour the frothy egg whites over the sweet potato mixture and fold in.
  • Pour the mixture evenly into the prepared ramekins and bake for approximately 25-30 minutes, until they rise high above the ramekins.
  • Remove from the oven, dust with powdered sugar and serve immediately.