Classic Sweet Potato Soufflé Recipe - Easy & Delicious

Sweet Potato Soufflé

YIELD Makes 8 servings

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INGREDIENTS

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

PREPARATION:

1. Place unpeeled potatoes in a medium saucepan; 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.
2. Preheat oven to 375°F. Generously butter 1-1/2 quart soufflé dish casserole.
3. Peel potatoes and mash with salt, white pepper, nutmeg and cream; beat with wooden spoon or electric mixer until smooth.
4. Beat egg whites with electric mixer until stiff peaks form. Gently but thoroughly fold egg whites into potato mixture until completely incorporated.
5. Pour into prepared soufflé dish. Place soufflé dish in 13X9-inch 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.

This recipe appears in: Vegetable Side Dish