Sweet Potato Souffle
- Number of Servings: 12
Ingredients
5 eggs beaten4 cups of sweet potatoes or 4 cans of carrots, drained2 sticks of margarine, melted1/2 c of AP flour (or rice flour)2 cups of sugar1T baking powder1 tsp salt1 T vanilla extract, imitation
Serving Size: 12 servings
Beat eggs with the stand mixer. Using a food processor, blend carrots and margarine in portions. Add to eggs in the stand mixer bowl. Add flour, sugar, baking powder, salt, and vanilla. Spread into shallow pan that have been spread with pan spray. Bake uncovered at 350 degrees for about 1 hour. Check for doneness at 50 minutes. Serve warm, dusted with powdered sugar.
Beat eggs with the stand mixer. Using a food processor, blend carrots and margarine in portions. Add to eggs in the stand mixer bowl. Add flour, sugar, baking powder, salt, and vanilla. Spread into shallow pan that have been spread with pan spray. Bake uncovered at 350 degrees for about 1 hour. Check for doneness at 50 minutes. Serve warm, dusted with powdered sugar.
Nutritional Info Amount Per Serving
- Calories: 351.7
- Total Fat: 17.6 g
- Cholesterol: 117.7 mg
- Sodium: 481.0 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 2.6 g
- Protein: 4.8 g
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