New Orleans Graphic




8 servings


4 Baked Sweet Potatoes (bake in the skin, cooled and skin removed), pureed

12 Egg whites, room temperature

1 tablespoon Cream of tartar

¾ cup Granulated sugar

1 Vanilla bean, split and scrapped

1 teaspoon Cinnamon

4 ounces Raw butter

¼ cup Sugar

Method of Preparation

  1. Whip egg whites to stiff peak with cream of tartar.
  2. Combine sweet Potato puree with sugar, vanilla and cinnamon.
  3. Fold together eggs and potato mix gently.
  4. Rub sides of soufflé dish with butter and coat with sugar.
  5. Pour in soufflé mixture and bake in preheated 325 degree F oven for 15-20 minutes until done.