Souffléd Sweets

Gluten-Free Gourmet

Sweet Potato Soufflé

Here is another way to eat sweet potatoes that replicates that marshmallow-casserole taste (without the super-sweet marshmallows). The bit of extra work is well worth it.

First, beat together:

2 sweet potatoes, cooked and mashed (or one large can)

2 T. apricot jelly          1/4 c. honey               1/2 t. vanilla    

1 T. butter, softened                        1 t. cinnamon

Separately, beat 5 egg whites until stiff peaks form. Gently fold into the sweet potatoes. Bake in a 9 x 9 casserole dish at 350 for 30 minutes, or til lightly browned on top. Serve immediately (or else egg whites will fall). This dish would almost pass off as dessert!