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Sweet Potato Souffle

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