both cans of sweet potatoes and reserved liquid into an 8-quart saucepan.
Reduce liquid from sweet potatoes over medium-heat, cooking between 10 to 15
minutes until sweet potatoes are fork-tender and liquid has thickened to a
syrup. If there is a lot of liquid, drain potatoes. Return to saucepan. Add
butter, one tablespoon at a time, up to 6 tablespoons.; reserve remainder of
butter. Add brown sugar, syrup, pumpkin spice, salt, and pepper and season to
the pan. Season to your liking. Turn off heat. Mash with a potato
masher. When smooth, transfer into large, glass bowl and cool to room
temperature. Cover with clear, plastic wrap, touching the mixture so a film
doesn’t form on the top.
a small saucepan over medium heat, melt remaining 2 tablespoons. butter. Whisk
in flour and cook for 2 to 3
minutes until light brown. Add a pinch of salt and a pinch of pepper. Whisk
in milk, continuing to whisk without stopping for 3 minutes until mixture is
thick. Remove from heat and transfer to medium glass bowl. Whisk all yolks in the
bowl until incorporated. Whisk contents into sweet potato mash. Cover
with clear, plastic wrap.
egg whites with electric mixer on low until whites are foamy. Add a pinch of
salt, and the cream of tartar. Increase the speed gradually to high speed and whip
until stiff peaks form. Spray the inside of a soufflé dish with nonstick butter
fold 1/3 of whipped egg whites into the sweet potato mixture until uniform.
Repeat with the second, then, the last third whipped egg whites. Transfer
mixture to prepared soufflé dish. Transfer to oven in the center of the bottom
shelf. Do not place shelves above the dish or any other dish beside or under
it. Close oven door and reduce heat to 375 degrees. Set timer for 50 minutes.
the urge to check. No jumping. No running. No children in the kitchen. Grandma’s
While soufflé is baking, prepare the bourbon
sauce. Melt second stick of butter in small saucepan over medium-heat. Whisk in
granulated sugar, whipping cream, bourbon, and a pinch of salt. Simmer
until sauce thickens. Vigorously whisk for 3 minutes. Remove from heat.
Makes 1 cup of sauce.
timer goes off, check soufflé in the oven, but don’t open over door yet. Look
inside and check to see if soufflé has risen 2 to 3 inches AND that the top has
browned nicely. If not, set timer for 10 more minutes. After
timer goes off a second time, gently, remove ramekin from oven and place on
dining room table.
2 large serving spoons, back-to-back in the middle of the soufflé to help
prevent the soufflé from falling. Serve immediately. Enjoy! Grandma’s rules!