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1
Preheat the oven to 425 degrees F. Scrub the sweet potatoes and pierce in several places with a sharp knife.
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2
Line a baking sheet with foil and place the potatoes on top.
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3
Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze.
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4
Remove from the heat and let cool.
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5
Adjust the rack to the lower third of the oven and turn the oven down to 400 degrees F. Rub the inside of a 2-quart souffle dish or six 1- or 1 1/2-cup souffle dishes with butter and dust with 2 tablespoons of the sugar, tilting the dish to coat evenly.
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6
Peel the potatoes and puree in a food processor fitted with the steel blade.
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7
Add the honey, cinnamon, nutmeg, salt, ginger, yogurt, and lime juice and mix together well.
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8
Begin beating the egg whites at medium speed in a standing mixer fitted with the whisk attachment or with an electric beater.
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9
When they begin to foam, add the cream of tartar.
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10
When soft peaks begin to form, slowly add the remaining tablespoon of sugar while beating and continue to beat until the egg whites form stiff but not dry peaks.
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11
Stir one fourth into the sweet potatoes, and gently fold in the remainder.
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12
Scrape into the souffle dish (or dishes).
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13
Place on a baking sheet and bake a large souffle for 20 to 25 minutes, small souffles for 15 minutes, or until puffed and just beginning to brown.
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14
Serve at once.
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15
The souffle should be runny on the inside.
