Sweet Potato or Yam Souffle Recipe
Summary
Ingredients
Egg whites - 6
Salt - 1/2 teaspoon
Sugar - 1/4 cup
Sweet potatoes or yams - 1 can (1 lb) or mashed, cooked fresh sweet potatoes or yams - 2 cups
Sugar - 1/4 cup
Cinnamon - 1/4 teaspoon
Mace - 1/4 teaspoon
Orange - 1 tablespoon, grated
Light cream - 1 cup
Directions
GETTING READY
1) Preheat oven to 375F.
MAKING
2) In large bowl, let egg whites warm to room temperatureāabout 1 hour.
3) Using electric mixer at high speed, beat egg whites with salt just until soft peaks form when beater is slowly raised.
4) Gradually add 1/4 cup sugar, beating until stiff peaks form when beater is slowly raised.
5) In another large bowl, using same beater, combine sweet potatoes, 1/4 cup sugar, the cinnamon, mace, and orange peel.
6) Beat at high speed until mixture is smooth, 2 minutes.
7) Meanwhile, in small saucepan, heat cream to boiling.
8) Slowly add to sweet-potato mixture, beating until combined.
9) Using wire whisk or rubber scraper, using an under-and-over motion, fold sweet-potato mixture into egg whites just until combined.
10) Gently turn into a 1-1/2-quart, straight-sided souffle' dish.
11) Bake 45 minutes, or until puffy and golden-brown.
SERVING
12) Serve at once, with butter, if desired.
1) Preheat oven to 375F.
MAKING
2) In large bowl, let egg whites warm to room temperatureāabout 1 hour.
3) Using electric mixer at high speed, beat egg whites with salt just until soft peaks form when beater is slowly raised.
4) Gradually add 1/4 cup sugar, beating until stiff peaks form when beater is slowly raised.
5) In another large bowl, using same beater, combine sweet potatoes, 1/4 cup sugar, the cinnamon, mace, and orange peel.
6) Beat at high speed until mixture is smooth, 2 minutes.
7) Meanwhile, in small saucepan, heat cream to boiling.
8) Slowly add to sweet-potato mixture, beating until combined.
9) Using wire whisk or rubber scraper, using an under-and-over motion, fold sweet-potato mixture into egg whites just until combined.
10) Gently turn into a 1-1/2-quart, straight-sided souffle' dish.
11) Bake 45 minutes, or until puffy and golden-brown.
SERVING
12) Serve at once, with butter, if desired.
