Sweet Potato Souffle

By Marian Burros

Total Time
45 minutes
Rating
3(24)
Comments
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Ingredients

Yield:8 servings
  • 2cups hot mashed sweet potatoes
  • 6tablespoons milk
  • 4tablespoons butter
  • ¼cup bourbon
  • 3lightly beaten egg yolks
  • 1teaspoon nutmeg
  • Generous amount of freshly ground black pepper
  • 5stiffly beaten egg whites
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

131 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 54 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Beat potatoes until light. Beat in milk and butter until butter melts. Beat in bourbon, egg yolks, nutmeg and pepper. Fold in egg whites.

  2. Step 2

    Spoon mixture into greased 6- to 8-cup casserole. Bake at 375 degrees for 35 to 40 minutes.

Ratings

3 out of 5
24 user ratings
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Comments

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Mimi

Well, I had leftover riced sweet potatoes & chorizo w/ dried mushrooms, in red wine, but not quite enough for a full dinner from leftovers, so I tried this fine recipe for a soufflé and used the chorizo like a sauce. I made a few modifications as we don’t cook with butter, using sheep yogurt instead of milk butter and chicken broth with a splash of Grand Marnier, which I had on hand, instead of bourbon, which I did not. Next time i think I’ll add a little grated parmesan and a bit of salt.

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