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1
Heat the oven to 400 degrees.
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2
Prick the potato all over with the tip of a knife or a fork, place it on a double layer of aluminum foil, and bake it 1 hour 45 minutes.
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3
Yes, that's a long time, but you want the potato to really caramelize.
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4
Juices will bubble from the pricks and cook to a dark caramel, and the flesh will be creamy and sweet.
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5
Put the potato on a rack until it's cool enough to handle, then peel it and place the flesh in a small bowl.
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6
Scrape any caramelized flesh off the skin into the bowl, spoon in the Grand Marnier, and beat the potato with a fork until it's smooth.
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7
Beat the heavy cream until it holds soft peaks, then cover it and refrigerate.
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8
Put the sugar in a small deep saucepan (with a pouring spout, if you have one).
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9
Drizzle the syrup over it, then pour in 1/3 cup cold water.
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10
Use your finger to make an X in the sugar (this just makes sure it all gets moistened), then bring to a boil over medium-low heat.
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11
Once the syrup is boiling, increase the heat to medium, stick a candy thermometer in the pan, and start beating the egg whites in a large bowl with an electric mixer on medium speed.
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12
By the time the whites have reached the soft-peak stage, the syrup should be at 240 degrees.
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13
Increase the speed to medium-high and carefully pour the syrup into the whites.
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14
Be careful not to burn yourself when you do this.
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15
Now increase the speed to high and continue beating until the bowl is cool, another 4 to 5 minutes.
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16
You'll have a very thick meringue.
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17
Transfer the meringue to a larger bowl and fold in the sweet potato thoroughly.
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18
Give the cream a whisk or two, then fold it in.
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19
Spoon the mixture into a 3-quart aluminum souffle dish or into individual molds.
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20
Wrap first with plastic, then with aluminum foil, and freeze for at least 3 hours.
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21
Serve with a pitcher of the chocolate sauce.
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22
Bring the cream and corn syrup to a boil in a saucepan.
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23
Turn off the heat.
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24
Add the chocolate and shake the pan so all the chocolate is covered with cream.
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25
Let it sit for a few minutes to melt the chocolate, then stir until it's smooth.
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26
Add the bourbon and a pinch of salt.
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27
The sauce should be warm, so reheat it over simmering water if it cools down before dessert or if you've refrigerated it in the ubiquitous covered container.
