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Categories: Sides, Vegetarian

Sweet potato souffle

One of the worst decisions I've ever made was booking a flight home from India for Thanksgiving Day last year. By the time I walked into my apartment building at 4 in the afternoon, I had eaten five meals since ... Read more

Total time: 45 minutes | Serves 4 to 6
Note: To evoke candied yams, omit the thyme and cheese, add one-half teaspoon each ground ginger, cinnamon and allspice and sprinkle the top with brown sugar before baking.
  • 5 tablespoons melted butter, divided
  • 2 1/2 cups cooked, diced yams; about 1 (28-ounce) can, drained
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 5 egg whites, at room temperature
  • 1/2 cup grated Gruyere

Step 1Heat the oven to 400 degrees. Use 1 tablespoon melted butter to grease the sides and bottom of a 4-cup souffle dish.

Step 2Combine the remaining warm melted butter with the yams in a mixing bowl and mash until smooth. Add the thyme and salt and pepper to taste and mix well.

Step 3Beat the egg whites in a separate bowl until stiff peaks form. Stir one-fourth of the beaten egg whites into the sweet potato mixture to lighten it, then gently but thoroughly fold in the remaining egg whites. Scrape the mixture into the prepared dish and sprinkle the cheese evenly over the top.

Step 4Bake 30 minutes, until puffed and browned. Serve immediately or soon after (the souffle will be denser and deflated after it sits).

Each serving:
202 calories; 7 grams protein; 16 grams carbohydrates; 2 grams fiber; 13 grams fat; 8 grams saturated fat; 36 mg. cholesterol; 276 mg. sodium.
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