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Sweet Potato Soufflé
Makes 6 servings
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Ingredients
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3
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eggs, separated
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3/4
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cup sugar
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1-1/4
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cups mashed sweet potatoes, fresh or canned
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1
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cup chopped California walnuts, divided
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Sugar
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Whipped cream (optional)
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Preheat oven to 350°F.
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Beat egg yolks in large bowl until frothy. Gradually add sugar; beat until lemon colored. Add sweet potatoes and 1/2 of the walnuts; beat until blended.
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Beat egg whites in separate bowl until stiff peaks form; fold into sweet potato mixture. Turn into buttered and lightly sugared soufflé dish. Sprinkle remaining walnuts on top. Dust with sugar. Bake 15 minutes. Serve immediately with whipped cream, if desired.
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© Walnut Marketing Board
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Click here for printable version