Sweet Potato Souffle
|Cooked mashed sweet potatoes||2 Cup (32 tbs)|
|Hot milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon rind||1 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Egg||1 , separated|
Preheat oven to 350°.
Combine potatoes, milk, butter, 2 tablespoons of the sugar, lemon rind, allspice, salt and cloves in mixing bowl; mix well.
Beat in egg yolk.
Whip egg white until it stands in soft peaks.
Gradually beat in remaining sugar; carefully fold into potato mixture.
Turn into ungreased 1-quart casserole or souffle dish.
Bake 1 hour or until firm in center.