Spiced Sweet Potato Soufflé
Type: Side Dishes
Sweet potatoes are widely available, and better for you than other potatoes. Try this potato soufflé.
Serves: 8 servings
- 2 pounds unpeeled sweet potatoes (about 4 medium)
- 1/2 cup apple or orange juice
- 3 tablespoons maple syrup or honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup plus 2 tablespoons golden raisins or chopped dates
- 3 egg whites, brought to room temperature
- 1/2 teaspoon cream of tartar
- 1/4 cup light brown sugar
- 1/4 cup honey crunch wheat germ or finely chopped pecans
- 3 tablespoons shredded sweetened coconut
- To cook the sweet potatoes in a conventional oven, bake them at 400°F for about 45 minutes, or until tender. To cook in a microwave oven, prick each potato in several places with a fork, and microwave on high power for about 15 minutes, or until tender. Set aside to cool.
- To make the topping, place all of the topping ingredients in a small bowl, and stir to mix well. Set aside.
- When the potatoes have cooled, peel them and cut them into chunks. Place the potatoes, fruit juice, maple syrup or honey, cinnamon, and nutmeg in a large bowl, and, using an electric mixer or a potato masher, beat or mash the potatoes until smooth. Stir in the raisins or dates, and set the mixture aside.
- Place the egg whites in a large glass bowl, and sprinkle the cream of tartar over the top. Using an electric mixer, beat for several minutes, or until stiff peaks form when the beaters are lifted. Gently fold the egg whites into the potato mixture.
- Coat a 2-quart casserole dish with nonstick cooking spray, and spread the sweet potato mixture evenly in the dish. Sprinkle the topping over the potatoes.
- Bake uncovered at 350°F for about 45 minutes, or until the topping is golden brown and a sharp knife inserted near the center of the casserole comes out clean. Cover the casserole loosely with aluminum foil during the last few minutes of baking if the top starts to brown too quickly. Serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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