SWEET POTATO SOUFFLE

By curly

Ingredients

• 1 1/4 pounds (about 3 medium-size) sweet potatoes
• 1 Tbsp butter
• 1 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp ground nutmeg
• 3/4 cup heavy cream
• 5 egg whites
• Boiling water

Preparation

Step 1

Place unpeeled potatoes in a medium sauce; cover with water. Bring to a boil. Reduce heat and cover with lid. Boil 20 minutes or until fork-tender. Drain well and cool to room temperature before continuing.

Preheat oven to 375 degrees. Generously butter 1 ½ quart soufflé dish.

Peel potatoes and mash with salt, white pepper, nutmeg and cream; beat with wooden spoon or electric mixture until smooth.

Beat egg whites with electric mixer until stiff peaks form. Gently but thoroughly fold egg whites into potato mixture until completely incorporated.

Pour into prepared soufflé dish. Place in 13 x 9 baking pan and place in oven. Pour enough boiling water into baking pan to come 1 inch up side of soufflé dish.

Bake for 1 hour and 10 minutes or until knife inserted in center comes out clean.