-
1
MAKE THE SAUCE Preheat the oven to 375.
-
2
Butter a 3-quart baking dish.
-
3
In a large saucepan, cover the sweet potatoes with water and boil over high heat until tender, about 35 minutes.
-
4
Let the sweet potatoes cool, then peel and slice them thickly.
-
5
MAKE THE SAUCE Meanwhile, in a small saucepan, combine the cream with the cloves, star anise and nutmeg and simmer over low heat for 20 minutes.
-
6
Remove from the heat and let stand for 10 minutes.
-
7
Strain the cream, discarding the whole spices.
-
8
MAKE THE SAUCE In a food processor, puree the sweet potatoes, in batches if necessary, with the spiced cream, butter and egg yolks.
-
9
Scrape the souffle base into a large bowl and season with 11/2 teaspoons of salt and 1/4 teaspoon of pepper.
-
10
MAKE THE SAUCE In a clean stainless-steel bowl, beat the egg whites with a pinch of salt until firm peaks form.
-
11
With a rubber spatula, fold one-third of the beaten whites into the souffle base; fold in the remaining whites.
-
12
Pour the souffle mixture into the prepared dish and bake for about 1 hour, or until risen and firm.
-
13
Let the souffle rest for about 10 minutes.
-
14
MAKE THE SAUCE Combine all of the ingredients in a medium saucepan and bring to a boil.
-
15
Simmer over low heat, stirring occasionally, until very thick, about 20 minutes.
-
16
Serve the molasses sauce warm alongside the sweet potato souffle.
