Sweet Potato Souffle Pie

Name: Sweet Potato Souffle Pie
Yield: makes one 9-inch pie
Ingredients: 2 sweet potatoes, pierced with a fork; 1/4 teaspoon ground ginger; 1/2 teaspoon pure vanilla extract; 1/4 teaspoon salt; 4 large eggs, separated; 2 tablespoons light brown sugar; 1 cup milk; 1 piece (2 inches) fresh ginger, peeled and thinly sliced; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; Pinch of cream of tartar; 1/4 cup granulated sugar; 1/2 cup (1 stick) unsalted butter, melted, plus more for pan; 1/3 cup granulated sugar, plus more if needed; 1/2 teaspoon ground cinnamon, plus more if needed; 9 sheets phyllo dough (17 by 12 inches), thawed if frozen

January 24, 2012

In dessert making, sweet potatoes are best known as the filling for a rich, dense, single-crust Southern pie. Yet they become surprisingly light when baked in a soufflé. Here, layers of paper-thin phyllo dough overlap to form a crisp pie shell, which stands tall as the filling cools and sinks (this is one soufflé that’s supposed to fall).

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