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Sweet Potato Souffle Recipe

Photo by: Taste of Home

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It's easy to see why this pretty orange side dish is a seasonal favorite for my family.—Linda Hoffman, Fort Wayne, Indiana

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6 Servings
Prep: 20 min. Bake: 40 min. + standing

Ingredients

3 large sweet potatoes (about 3 pounds)
2 tablespoons butter
1 egg, lightly beaten
2 egg whites, lightly beaten
1/4 cup packed brown sugar
1 teaspoon rum extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Directions

Arrange sweet potatoes in a microwave-safe dish; prick potatoes several times with a fork. Microwave, uncovered, on high for 13-15 minutes or until tender, turning once. Cool slightly.
Cut potatoes in half lengthwise. Scoop out the pulp; discard shell. In a large bowl, mash pulp with butter. Stir in the remaining ingredients.
Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Let stand 10 minutes before serving. Yield: 6 servings.

Sweet Potato Souffle published in Casserole Cookbook , p226

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