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1
Preheat oven to 350 degrees.
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2
Cut carrots (if whole) into 2-inch long sections so they will steam evenly. Cut sweet potatoes into 1-inch cubes.
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3
Place carrots and sweet potatoes in a microwave safe bowl and cover with water. Cover bowl loosely with some form of a lid, even if that's an upside down plate. Microwave on high for 10 minutes or until both carrots and sweet potatoes are fork tender and soft enough to be mashed.
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4
Drain potatoes and carrots and put in the bowl of a mixer. Add sugar, baking powder, vanilla, and flour. Beat slowly until carrots and potatoes are mashed and then beat on high for 3 minutes until very smooth.
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5
With the mixer on low, add eggs one at a time, being sure each is incorporated before adding the next. Gradually add the melted butter.
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6
If making in ramekins, spray each ramekin with Pam for baking or butter and flour each ramekin. If making in a 1 1/2-quart casserole or a deep 9-inch round pan, do the same. Fill each ramekin, or dish, no more than halfway up, as souffle will puff while cooking.
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7
If making in ramekins, cook for around 20 to 25 minutes in a 350-degree oven, or until doubled in size and an inserted toothpick comes out clean. If making in a casserole or round pan, cook for 1 to 1 1/2 hours or until top is a light golden brown. Garnish as desired!
