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Sweet Potato And Bourbon Souffle

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Ingredients
  Sweet potatoes 1 Pound (2 Medium Or 1 Very Large)
  Dark brown sugar 1⁄3 Cup (5.33 tbs)
  Cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Allspice 1⁄8 Teaspoon
  Melted butter/Low-cholesterol margarine 2 Tablespoon
  Bourbon 2 Tablespoon
  Egg yolks/1/2 cup prepared egg substitute 2 (Plus Enough Milk To Make 1/2 Cup)
  Milk 1⁄4 Cup (4 tbs) (As Required To Make 1/2 Cup Of Egg Yolks And Milk Together)
  Egg whites 2
Directions

Bake the potatoes at 375° F. until quite soft.
Peel and mash or puree them with the sugar, spices, and salt.
Use a little of the butter to grease a 1 1/2-quart souffle dish or casserole.
Preheat the oven to 350° F.
Blend the rest of the butter, the bourbon, the egg yolk and milk mixture (or egg substitute) into the potatoes, whipping to lighten.
Beat the egg whites until they are stiff.
Fold them into the potato mixture and spoon the batter into the prepared dish.
Bake for 45 minutes on the middle shelf, or until the top is browned and risen and the souffle has shrunk slightly away from the sides of the dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Healthy

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