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Prep Time	Cook Time	Total Time	Makes	Calories
60 min.	35 min.	95 min.	12	0

Baked Sweet Potato Soufflé

Valerie Burton, RN shares her recipe which she loves for its natural sweetness. A low-sugar sweet for diabetics.

Ingredients:

Instructions:

1	Preheat oven to 400 F. Coat a deep 8-inch round or square casserole dish with non-stick cooking spray. Set aside.
2	Coat a baking sheet with non-stick cooking spray. Arrange the washed and dried, whole sweet potatoes (with the skins on) on the sheet. Bake for 50 to 60 minutes, or until tender.
3	Remove sweet potatoes from the oven, and peel the skin. In a large bowl, whisk the roasted sweet potatoes with 1/4 cup brown sugar and salt. Set aside to cool.
4	Using a food processor or chopper, grind the pecans, brown sugar, cinnamon and nutmeg together until the mixture is the consistency of wet sand. Add the butter or spread to the mixture in the food processor, and pulse to incorporate, being careful not to over-mix. Set aside.
5	Combine egg whites and cream of tartar in a large glass or metal bowl, and beat with an electric mixer on medium speed until egg whites form soft peaks with tips that curl over when the beaters are lifted.
6	Working in batches, incorporate one-third of the egg whites into the sweet potato mixture using a large flat rubber spatula and gently folding them in until combined. Repeat the process two more times until all of the egg whites are incorporated into the sweet potatoes.
7	Pour sweet potato soufflé mixture into the prepared casserole dish and top with the pecan mixture. Place the soufflé into the oven and bake at 400 F for 20 minutes, then turn the oven down to 350 F and continue to bake for 15 more minutes. Serve hot.

Cook's Tips:

Do not open the oven during baking so the soufflé can rise. The soufflé is best served immediately.