Sweet-Potato Souffle

Ingredients

• 1 ½ pounds sweet potatoes
• ⅓ cup cream
• 3 egg yolks
• Whites of 4 eggs, beaten until stiff
• ⅛ teaspoon nutmeg
• 2 teaspoons brown sugar
• 1 teaspoon butter for greasing dish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    317 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 10 grams protein; 261 milligrams cholesterol; 174 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Preheat oven to 400 degrees.
2. Prick the sweet potatoes and place in a baking dish. Put in oven and bake for 45 minutes to 1 hour, or until soft. Remove from oven, slice in half and scoop flesh into a bowl. Using a wire whisk or electric mixer, whip until smooth. Measure 1 3/4 cups. Reserve any remaining potatoes for another use.
3. Lower oven temperature to 350 degrees.
4. In a bowl blend the sweet potatoes and cream. Add the egg yolks, nutmeg and brown sugar, mixing well. Fold in the beaten egg whites.
5. Place the mixture in a buttered 1-quart souffle or baking dish and place in a preheated 350 degree oven. Bake for 35 to 40, or until a knife inserted in the center comes out clean.

1 hour 45 minutes