Sweet Potato Souffle

By Melzie

Ingredients

• 1 1/4 cups cooked, mashed sweet potato
• 1/2 cup frozen egg substitute, thawed
• 1 (12 oz) can evaporated skimmed milk
• 1/4 cup firmly packed brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 2 egg whites
• 1/4 tsp cream of tartar
• 2 tsp powdered sugar

Preparation

Step 1

Process sweet potato and egg substitute in food processor until smooth. Add milk and next 3 ingredients; process until smooth, scraping sides of processor bowl once. Transfer mixture to a large bowl.

Beat egg white and cream of tartar at high speed of an electric mixer until stiff peaks form. (Do not overbeat). Gently fold beaten egg whites into sweet potato mixture.

Spoon mixture into a 2 qt souffle dish. Place dish in a 13x9x2 inch baking pan; pour hot water into pan to a depth of 1 inch. Bake at 350 for 50 minutes or until souffle is puffed and golden.

Remove souffle dish from water. Sprinkle powdered sugar evenly over souffle. Serve immediately.

1/8+ 111 cal, 6.2 protein, 0.2 fat, 21.2 carb, 1.1 fiber, 2 chol, 98 mg sodium