|
Sweet Potato Soufflé |
|
Serves 6-8 |
|
Nutritional
Analysis Per Serving:
| Calories |
|
Dietary
Fiber |
g |
| Total
Fat |
g |
Sugars |
g |
| Saturated
Fat |
g |
Protein |
g |
| Cholesterol |
mg |
Vitamin
A |
% |
| Total
Carbohydrate |
g |
Vitamin
C |
% |
| Sodium |
mg |
Calcium |
% |
|
|
Iron |
% |
|
|
|
|
Amount: |
Ingredients:
|
|
3
cups |
mashed,
peeled, cooked sweet potatoes (about 2 large)
|
| ¼
cup |
brown
sugar (or tbs. brown sugar and ½ tsp. Sweet ‘N Low Brown) |
| 4 |
Egg
Beaters, beaten |
| ¼
cup |
light
rum (or 1 tsp. rum extract) |
| ½
to 1 tsp1 |
cinnamon |
|
Recipe
Directions:
-
Preheat
oven to 350 degrees.
-
Combine
mashed sweet potatoes with the rest of the ingredients.
-
Beat
well with a hand mixer.
-
Fold
into a 2-quart baking dish that has been sprayed with a non-fat
cooking spray.
-
Bake
for 45-50 minutes or until a knife inserted into the center comes out
clean and top is firm and golden brown.
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