Sweet Potato Souffle
|Eggs||3 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Mashed sweet potatoes||1 1⁄4 Cup (20 tbs) (Fresh Or Canned)|
|Chopped california walnuts||1 Cup (16 tbs), divided|
Preheat oven to 350°F. Beat egg yolks in bowl until frothy. Beat in sugar until lemon-colored. Beat in potatoes and 1/2 cup walnuts until blended. Beat egg whites in separate bowl until stiff peaks form; fold into potato mixture. Turn into buttered and sugared souffle dish. Sprinkle remaining walnuts on top. Dust with sugar. Bake 15 minutes or until thermometer reads 160°F. Serve immediately with whipped cream, if desired.