YIELD Makes 8 servings
Sweet potatoes were introduced to the South by Africans and have become synonymous with "Southern cooking." High in vitamins C and A, sweet potatoes are available year-round.
|2‑1/2||pounds sweet potatoes|
|1/3||cup low-fat (1%) or fat-free (skim) milk|
|1/4||cup packed brown sugar|
|2||tablespoons bourbon or apple juice|
|1||teaspoon ground cinnamon|
|1/3||cup chopped pecans|
|3||whole pecans (optional)|
- Preheat oven to 375°F. Bake potatoes 50 to 60 minutes or until very tender. Cool 10 minutes; leave oven on. Scoop pulp from warm potatoes into large bowl; discard potato skins. Add margarine to bowl; mash until potatoes are fairly smooth and margarine has melted. Stir in milk, brown sugar, bourbon, cinnamon and vanilla; mix well.
- Beat egg whites with electric mixer at high speed until soft peaks form. Add salt; beat until stiff peaks form. Gently fold egg whites into sweet potato mixture.
- Spray 1-1/2-quart soufflé dish with nonstick cooking spray. Spoon sweet potato mixture into dish; sprinkle chopped pecans around edge of dish. Place 3 whole pecans in decorative pattern in center of casserole, if desired.
- Bake 30 to 35 minutes or until soufflé is puffed and pecans are toasted. Serve immediately.
|Serving Size:||1/8 of total recipe|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||21 %|
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