8 servings
Ingredients
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
- Whip egg whites to stiff peak with cream of tartar.
- Combine sweet Potato puree with sugar, vanilla and cinnamon.
- Fold together eggs and potato mix gently.
- Rub sides of soufflé dish with butter and coat with sugar.
- Pour in soufflé mixture and bake in preheated 325 degree F oven for 15-20 minutes until done.
It really difficult to read the recipes after printing due to the fact of the white on gray background.
Thanks for the candid feedback! We’ll see if we can improve that part of the experience.