Sweet Potato Puff

Sweet Potato Puff
0
60
8
cooked, mashed organic sweet potatoes  3 cups
eggs, separated  4
melted butter  1/4 cup
coconut milk or cream  1/2 cup
agave nectar  1/4 cup
sea salt  1/4 tsp
cinnamon  1/2 tsp
nutmeg  1/4 tsp
A light and airy sweet potato dish that can be enjoyed all year round.
Separate eggs and allow whites to come to room temperature.  Beat egg whites with mixer until stiff (but not dry) and set aside.  Place egg yolks in large bowl.  Beat with mixer or wire whisk.  Mix in coconut milk, agave nectar and melted butter.  Blend in cooked, mashed sweet potatoes, salt and spices.  Blend until smooth.  Then gradually fold beaten egg whites into sweet potato mixture, mixing gently.  Pour into buttered souffle dish.  Bake at 350 degrees for about 50 to 60 minutes or until puffy and set.  Serve immediately.  If souffle does fall, it will not alter the taste.

Sharon's Healthy Recipes

A light and airy sweet potato dish that can be enjoyed all year round.

Ingredients

3 cups cooked, mashed organic sweet potatoes
4 eggs, separated
1/4 cup melted butter
1/2 cup coconut milk or cream
1/4 cup agave nectar
1/4 tsp sea salt
1/2 tsp cinnamon
1/4 tsp nutmeg

Instructions

Separate eggs and allow whites to come to room temperature. Beat egg whites with mixer until stiff (but not dry) and set aside. Place egg yolks in large bowl. Beat with mixer or wire whisk. Mix in coconut milk, agave nectar and melted butter. Blend in cooked, mashed sweet potatoes, salt and spices. Blend until smooth. Then gradually fold beaten egg whites into sweet potato mixture, mixing gently. Pour into buttered souffle dish. Bake at 350 degrees for about 50 to 60 minutes or until puffy and set. Serve immediately. If souffle does fall, it will not alter the taste.

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