2 1/2 to 3 lbs. unpeeled sweet potatoes
1/2 c. unsweetened orange juice
1 tbsp. butter, melted
1 tbsp. sugar
1/4 tsp. coconut extract
1/8 tsp. grated orange rind
1/8 tsp. pumpkin pie spice
2 eggs, separated

Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Let cool to touch; peel and mash with a fork. Combine 3 cups mashed potatoes and next 6 ingredients, stirring well.

Beat egg yolks until thick and lemon colored; stir into potato mixture.

Beat egg whites (at room temperature) until stiff, but not dry. Gently fold into potato mixture. Spoon into an ungreased 1 quart souffle dish.