Sweet Potato SouffleSubmitted by: NICOLERENE
‘1 large sweet potato, peeled and cut into chunks
‘2 medium apples, cored, peeled and cut into chunks
‘1/2 cup water
‘1 tsp cinnamon
‘1/4 tsp ginger
‘1/2 tsp fine sea salt
‘3 tbsp maple sugar
‘1 egg yolk plus 4 egg whites
‘2 tbsp whole wheat pastry flour
Topping Ingredients: (optional)
‘2 tbsp pecans, chopped
‘1 tsp butter
‘1 tbsp maple sugar
‘1 tbsp whole wheat pastry flour
2.While the potato is cooking, place the cut up apples, cinnamon, ginger and water in another pot over high heat until the water is boiling. Reduce heat to a simmer, cover and cook about 15 minutes or until the apples are soft and cooked through. Remove the cover and let cool.
3.While the potatoes and apples are cooling, mix the topping ingredients with a fork ( if using) and set aside.
4.Preheat oven to 400 degrees. Prepare 6 ramekins (6-7 ounce) by placing a drop of oil into each and with your fingers or a brush spread it thoroughly around the dish. Place the ramekins on a baking sheet.
5.In a food processor, puree the cooked potatoes, apples, salt and 3 tablespoons maple sugar until smooth and there are no longer any lumps. You may need to stop and scrape down the sides of the bowl a couple of times.
6.When the mixture is smooth add the egg yolk and 2 tablespoons flour and process again until combined.
7.Whisk or beat with an electric mixer the egg whites in a bowl until soft peaks form.
8.Fold 1/3 of the beaten egg whites into the potato mixture. When mostly combined add in another 1/3 of the egg whites and gently fold in again until mostly combined. Add the remaining 1/3 of the egg whites and fold until combined. Itfs ok to have some egg white still showing, you donft want to over mix.
9.Divide the mixture evenly into the prepared ramekins and sprinkle the pecan topping over the dishes.
10.Bake 15 minutes.
11.Serve immediately as the souffle will fall as it cools.
Serving Size: 1 souffle
Number of Servings: 6
Recipe submitted by SparkPeople user NICOLERENE.