Ingredients
- 1-1/2 pounds sweet potatoes
- 1/2 cup heavy cream
- 3 egg yolks
- 1/8 teaspoon nutmeg
- 2 teaspoons brown sugar
- Whites of 4 eggs, beaten until stiff 1 teaspoon butter for greasing dish
Directions
Preheat oven to 400 degrees F. Prick sweet potatoes with fork and placein baking dish. Put in oven and bake for 45 minutes to 1 hour or untilsoft.
Remove from oven, slice in half and scoop out the flesh into a bowl.Using a wire whisk or electric mixer, whip until smooth. Transfer 1 3/4 cups to a separate bowl. Reserve remaining potatoes for another use.Lower oven temperature to 350 degrees F. In a bowl, blend sweet potatoesand cream. Add egg yolks, nutmeg, and brown sugar. Mix well. Fold in beatenegg whites. Transfer mixture into a buttered 1 quart souffle baking dish andbake in the oven for 35 to 40 minutes or until a knife inserted in the center comes out clean.
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Submitted 6/13/05.
Source: Recipe By ELECTION NIGHT SPECIAL SHOW, Volume 1, Oct. '98
Submitted By: Marlen
matchlessm@aol.com
Mrs. Reagan's Sweet Potato Souffle