Sweet Potato Puree With Mascarpone And Orange

Heat oven to 350 degrees F. Bake sweet potatoes on a foil-covered rack until fork-tender, about 1 hour. Set aside to cool, about 20 minutes.

Raise oven to 375 degrees F. Halve the sweet potatoes; scoop out flesh into a food processor or blender. Add orange juice, half of the mascarpone and the nutmeg; puree just until mixed. Add salt and pepper to taste.

Fill buttered, 6-ounce souffle dishes with the sweet potato mixture; bake 15 minutes. Remove dishes from oven; heat broiler.

Put dollops of the remaining mascarpone on top of each potato dish; place under broiler just until the mascarpone begins to brown, about 2 minutes. Sprinkle orange zest over each dish; top with chervil.