Sweet Potato Soufflé

By Dglmedia

Ingredients

• Meringue:
• 4 large sweet potatoes, peeled
• 4 tbsp Extra Virgin Olive Oil
• 1/2 cup orange marmalade
• 1/2 cup dark rum (optional)
• 1/4 cup brown sugar
• 1/2 cup frozen orange juice from concentrate
• 1 tsp nutmeg
• 1 tsp cloves
• 1 tsp cinnamon
• 1 pinch salt
• 8 oz organic egg whites
• 2 tbsp Demerara Sugar
• 2 oranges, cut in thin slices
• Cooking Spray

Details

Servings 8

Preparation

Step 1

Preheat oven to 350°F. In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender. Drain and place in a large mixing bowl. Mash well. Add the olive oil, orange marmalade, rum, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt. Beat well with a mixer. Spray soufflé dishes with cooking spray and spoon in mixture. Bake until the potatoes are hot.

To make meringue mixture start with a clean bowl, whip egg whites until almost stiff. Gradually add the Demerara sugar and continue to beat until soft peaks form. During the last five minutes of cooking the soufflé, top with the meringue mixture. Return to oven and remove when the meringue is lightly browned. Garnish with the sliced oranges.