A Vogue Idea

Holy deliciousness. Thank you Vogue!

For the soufflé:
6 sweet potatoes, large, poked with holes
1 stick of butter, cut in ½-inch pieces
2 T kosher salt
1 tsp. black pepper
1 tsp. cumin, toasted and ground
6 egg yolks
¼ cup cornstarch
12 egg whites
1 tsp. cream of tartar
2 cups mini marshmallows

Method for the soufflé:
Using soft butter, coat and sugar a 2-quart ramekin and refrigerate. Make an aluminium collar large enough to wrap around ramekin and 4 inches high. Brush the inside of the collar with butter. (A collar is a layer of aluminium wrapped around the ramekin; it helps to guide the soufflé up.) Bake sweet potatoes in a 350°F oven until completely soft through the centre; then remove from the oven. Peel and pass through a food mill using larger mill. Next, transfer to a large Kitchen Aid and using a whisk attachment, whip until fluffy. While still warm, add butter and seasoning and whip until fluffy. Then whip in egg yolks and cornstarch. In a clean mixing bowl, whisk the egg whites and the cream of tartar until at a medium-peak consistency—a soft peak will slightly droop. Using a rubber spatula, fold into the sweet-potato mixture and fill the ramekin. Wrap the collar around the top of the ramekin so that 3 inches extend past the top. Bake in a 400°F degree oven for approximately 15 minutes or until the soufflé rises and is deep golden. Then turn oven down to 325°F, top with the marshmallows and cook another 10–12 minutes. Remove collar and serve.