This version, created by Chef Conor Favre of the Sheraton Wild Horse Pass Resort & Spa in Arizona, uses whole cream, plenty of butter, real vanilla beans, and just a hint of maple syrup to create a decadent flavor and creaminess. A touch of salt helps cut the sweetness and is reminiscent of a salted caramel. And speaking of caramel, each personal soufflé is served up in its own tiny ramekin, topped with a gorgeous layer of crispy caramelized min-marshmallows. Be sure to make some extra ramekins full of this good stuff, because such a new take on the classic candied sweet potato recipe is sure to leave your guests asking for seconds! Photo by Michael McNamara/The Arizona Republic Yield 8-10
