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Sweet Potato Souffle

Russ Myers


Tastes so good, no one will be able to tell that you've reduced the calories and cut down the fat!

★★★★★ 1 vote
10 Servings
20 Min
50 Min


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4 large
sweet potatoes
3 Tbsp
olive oil
1/4 c
skim milk
1/4 c
dry sherry
1/2 c
brown sugar
1/4 c
frozen orange juice concentrate
1 tsp
1 tsp
ground cloves
1 tsp
1 pinch
4 large
egg whites
2 Tbsp
oranges cut into thin slices

How to Make Sweet Potato Souffle


  • 1Preheat oven to 350 degrees F.

    In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender, about 25 minutes.
  • 2Drain and peel the potatoes and place in a large mixing bowl. Mash well.

    Add the olive oil, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt. Beat well with a mixer.
  • 3Spoon mixture into an greased 2-1/2 quart casserole dish.

    Bake until the potatoes are hot, about 20 minutes.
  • 4While the souffle is cooking, make the meringue. In a clean bowl, whip egg whites until almost stiff. Gradually add the sugar and continue to beat until soft peaks form.

    Remove souffle and top with the meringue mixture.
  • 5Return to oven and remove when the meringue is lightly browned. Garnish with the sliced oranges.

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About Sweet Potato Souffle

Course/Dish: Potatoes, Other Side Dishes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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