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Sweet Potato Souffle

Total Time

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

Makes

6 servings

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

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

  1. 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.
  2. Cut potatoes in half lengthwise. Scoop out the pulp; discard shell. In a large bowl, mash pulp with butter. Stir in the remaining ingredients.
  3. 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.

Nutrition Facts

3/4 cup: 265 calories, 5g fat (3g saturated fat), 41mg cholesterol, 277mg sodium, 51g carbohydrate (26g sugars, 5g fiber), 5g protein.

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