Orange Sweet Potato Souffle
|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|
|Ground nutmeg||1⁄4 Teaspoon|
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.