Sweet-Potato Souffle
Published December 7, 1991
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
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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 analysis per serving (4 servings)
37 grams carbs; 294 milligrams cholesterol; 322 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 5 grams fiber; 165 milligrams sodium; 10 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 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 ¾ cups. Reserve any remaining potatoes for another use.
- Step 3
Lower oven temperature to 350 degrees.
- Step 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.
- Step 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.
Private Notes
Comments
I cooked this with white sweet potatoes. Loved it because of the small amount of sugar.