Sweet Potato Souffle
Source of Recipe
List of Ingredients
• 1/2 cup cooked, mashed sweet potato
• 2 egg whites
• 1 tsp. clear imitation vanilla (It doesn’t have sugar.)
• 2 Tbsp. Splenda
• 1/4 tsp. Cinnamon (or to taste)
• 1/4 tsp. Pumpkin Pie Spice (or to taste)
I beat the egg whites a bit, then add the vanilla, splenda, cinnamon, and pumpkin spice. Last, I add the potato. I like lots of cinnamon, and a little pumpkin spice, I just add what I think will work!! My splenda is from the box, and I just pour some in!! I then cook it in the microwave for four minutes in a large glass pyrex bowl. I use the large bowl because I like the size (pancake) that the souffle makes in the bottom of it. I let it cool about 5 min in the bowl, then use a spatula to get the souffle out of the bowl, and flip it on a plate. If the bottom looks a little mushy, it needs another 30 seconds or so to cook. Then I cover it and put it in the fridge. I prefer them cold!! I would eat these every meal. They are great for travel because you can put it in a ziploc, and just line them up in a cooler!
Note from Liz: I made this in 8 servings, and baked them in my 8 loaf mini-meatloaf pan. Here’s how I revised it.
4 cups cooked, mashed sweet potatoes (takes about 3 large ones)
16 egg whites or 1 carton plus 1 cup liquid All Whites
2/3 cup Splenda
1-2 tsp. cinnamon
2-3 tsp. pumpkin pie spice
2 tsp. clear vanilla flavoring
Beat the egg whites till frothy, adding the Splenda slowly. Add the spices and vanilla, and add the sweet potatoes last. Bake in the mini-meatloaf pan. In my oven at 350 degrees, it took about 40-45 minutes. Each oven is different, so you’ll have to watch yours carefully the first time. I pierced one with a sharp knife to be sure it would come out clean. As soon as they are out of the oven, flip them out of the pan onto a cooling rack. Do not let them cool in the pan first.