This silky sweet potato soufflé is made with baked sweet potatoes and warm spices for an easy to make side dish or dessert that's perfect for fall.

1 pound sweet potatoes (, about 2 cups cooked)

6 tablespoons unsalted butter (, softened)

4 eggs

1 cup light brown sugar

1 cup half and half

1 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

1 teaspoon cornstarch

1/2 teasoon kosher salt

Preheat the oven to 400°F.
Place the sweet potatoes on a foil-lined baking sheet, whole with the skin on, and roast for 50 minutes to 1 hour (depending on the size), or until soft and the peels are papery and pulling away from the flesh. Cool until you can easily peel the jackets from the potatoes, then discard the peel.
Reduce the oven temperature to 350°F. Add all of the ingredients to the food processor and whip everything together until smooth (you can do this in batches if necessary).
Divide the mixture between eight 1/2 cup ramekins or a 1 qt. baking dish, being careful not to over-fill. Place ramekins on a sheet pan and bake in the oven for about 40 minutes. When done, the soufflés should rise high and slightly pull away from the baking pan edges. The soufflés will deflate as they cool. Serve warm or at room temperature. Refrigerate for up to 3 days.