Sweet Potato Souffle
|Sweet potatoes||3 Medium, unpeeled|
|Half and half||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Salt||1 1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Baking powder||1 Teaspoon|
Cook sweet potatoes in boiling water 20 to 25 minutes or until tender.
Let cool to touch, peel and mash.
Combine potatoes, half-and-half, sugar, butter, salt, nutmeg, and cinnamon, mixing well, set aside.
Beat egg whites (at room temperature) until foamy, add baking powder, beating until stiff but not dry.
Gently fold into sweet potato mixture.
Spoon into a greased 5-cup souffle dish.
Bake at 325°F for 45 minutes.