Sweet Potato Souffle Recipe
Ingredients
| Sweet potatoes | 3 Medium, unpeeled | |
| Half and half | 1⁄2 Cup (8 tbs) | |
| Firmly packed brown sugar | 1⁄2 Cup (8 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Salt | 1 1⁄4 Teaspoon | |
| Ground nutmeg | 1⁄8 Teaspoon | |
| Ground cinnamon | 1⁄8 Teaspoon | |
| Egg white | 3 | |
| Baking powder | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 255 Calories from Fat 57
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 4.1 g20.3%
Trans Fat 0 g
Cholesterol 18.2 mg6.1%
Sodium 710.5 mg29.6%
Total Carbohydrates 36 g12%
Dietary Fiber 2.3 g9.3%
Sugars 22.3 g
Protein 14 g27.2%
Vitamin A 216.7% Vitamin C 3.3%
Calcium 13.2% Iron 4.1%
*Based on a 2000 Calorie diet
Directions
Let cool to touch, peel and mash.
Combine potatoes, half-and-half, sugar, butter, salt, nutmeg, and cinnamon, mixing well, set aside.
Beat egg whites (at room temperature) until foamy, add baking powder, beating until stiff but not dry.
Gently fold into sweet potato mixture.
Spoon into a greased 5-cup souffle dish.
Bake at 325° for 45 minutes.
Chef
