Lightly Souffléd Taro with Cashew Crunch

When dry, dense large taro is boiled, pureed, and then baked, it is transformed into a puffed and light dish. The aroma of the subtle spices wafts sweetly during baking, suggesting holiday feasts. You might consider serving this dish with duck, turkey, or ham instead of traditional sweetpotatoes (it can be prepared ahead through step 4).

For individual servings, use six 1-cup ramekins and test at 20 minutes. For a fancier, richer finish, spoon sweetened sour cream on top and add a s