Sweet Potato Souffle

More real food! And this looks supper sophisticated, but it’s easy. When you make anything with a french sounding names, people think you worked really hard. Now put pecans in it and you’re the dinner party hero.

No one likes the canned yams with gross high fructose corn syrup marshmallows burnt on them. That is the reason children think they don’t like sweet potatoes. Your kids will like this. Also, whipping egg whites is kid friendly kitchen magic.

Prep ahead: Bake 2 sweet potatoes in their skins. Peel them. Store them in the fridge for 4 days or freezer for 2 weeks. Thaw completely before making souffle.

4 eggs, separated
1 tsp each cinnamon, nutmeg, and ginger
1/2 Cup brown sugar
1 Cup chopped pecans

Whip egg whites with brown sugar and dried spices to form stiff peaks.

In a separate bowl whip the sweet potatoes and egg yolks. Stir in pecans.

Fold egg whites with sweet potatoes. Transfer to a well buttered souffle dish. Bake at 375 degrees F for 20-25 minutes, until souffle is puffed and golden.


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