Sweet Potato Souffle

READY IN: 2hrs 30mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
  • Peel then mash with egg beater.
  • Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy.
  • Separate the egg whites and yolks; throw away the yolks.
  • In a separate bowl, whip the egg whites until they have medium peaks (the peaks should lean at about 45 degrees.).
  • Pour the egg whites into the heavier base custard.
  • Mix by lightly pushing down and pulling the custard up and over the egg whites using a sweeping "S" motion as you work.
  • Pour into 15x10-inch Pyrex pan or two 9x13-inch.
  • Mix topping ingredients together and sprinkle over sweet potatoes.
  • Bake at 325°F for 25 minutes.
  • This will puff up so don't have the pans too full.
  • This freezes very well. If you use yams it is much dryer than using sweet potatoes.
  • Full recipe serves 15.
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