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Summer Vegetable Medley
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Sweet Potato Soufflé
Yield: Makes 8 servings
Net Carbs 12g
Ingredients:
1-1/4
pounds (about 3 medium-size) sweet potatoes
1
tablespoon butter
1
teaspoon salt
1/4
teaspoon white pepper
1/4
teaspoon ground nutmeg
3/4
cup heavy cream
5
egg whites
Boiling water
Preparation:
1.
Place unpeeled potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat and cover with lid. Boil 20 minutes or until fork-tender. Drain well and cool to room temperature before continuing.
2.
Preheat oven to 375°F. Generously butter 1-1/2 quart soufflé dish casserole.
3.
Peel potatoes and mash with salt, white pepper, nutmeg and cream; beat with wooden spoon or electric mixer until smooth.
4.
Beat egg whites with electric mixer until stiff peaks form. Gently but thoroughly fold egg whites into potato mixture until completely incorporated.
5.
Pour into prepared soufflé dish. Place soufflé dish in 13X9-inch baking pan and place in oven. Pour enough boiling water into baking pan to come 1 inch up side of soufflé dish. Bake for 1 hour and 10 minutes or until knife inserted in center comes out clean.
Nutritional Information:
| Serving Size: | |
| Protein | 4 g |
| Fiber | 2 g |
| Carbohydrate | 14 g |
| Cholesterol | 35 mg |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Calories | 157 |
| Sodium | 63 mg |
This recipe appears in:
Vegetable Side Dish
