Sweet Potato and Bourbon Souffle
|Sweet potatoes||1 Pound (2 Medium Or 1 Very Large)|
|Dark brown sugar||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Melted butter/Low-cholesterol margarine||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)|
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.