This is a very versatile recipe. I make this kind of soufflé also with butternut squash or pumpkin instead of sweet potatoes, and with apples, apricots, or peaches instead of pears. The flavoring for the puree can be also in other combinations: orange-ginger or lime-cayenne. You can use different herbs, such as mint, marjoram, parsley, or cilantro and bake the soufflé in 3/4-cup ramekins. <br /> <br />For orange-ginger flavoring: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger. <br />For lime-cayenne flavor: Add 2 tablespoons lime juice and a large pinch of cayenne.

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