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Orange Sweet Potato Souffle

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Ingredients
  Peeled cubed sweet potato 2 Cup (32 tbs)
  Evaporated skimmed milk 3⁄4 Cup (12 tbs)
  Frozen egg substitute 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Frozen orange juice concentrate 1 Tablespoon, thawed and undiluted
  Triple sec/Other orange flavored liqueur 1 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Egg whites 3
Directions

Cook sweet potato in boiling water to cover 15 minutes or until tender; drain.
Transfer sweet potato to a large bowl.
Beat at medium speed of an electric mixer until smooth.
Add milk and next 8 ingredients; beat at low speed until blended.
Beat egg whites at high speed of an electric mixer until stiff peaks form.
Fold one-third of beaten egg whites into sweet potato mixture; fold in remaining egg whites.
Spoon mixture into an ungreased 2-quart souffle dish.
Bake, uncovered, at 325° for 55 minutes or until golden.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Sweet Potato

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