Sweet Potato and Bourbon Souffle

(from Super Foods by Dolores Riccio)

It seems that every Southern cook has a recipe for sweet potato pudding or pie in her repertoire. This is a reduced-fat version, and better yet, if you use low-cholesterol alternatives, is guilt-free. And—a big plus—sweet potatoes are a rich source of lung-protecting vitamin A. Serve this sweet soufflé as a dessert.

1 pound sweet potatoes (2 medium or 1 very large)

1/3 cup dark brown sugar

1⁄2 teaspoon cinnamon

1⁄4 teaspoon each ground ginger and salt

1/8 teaspoon allspice

2 tablespoons melted butter or low-cholesterol margarine

2 tablespoons bourbon

2 egg yolks plus enough milk to make 1⁄2 cup, or 1⁄2 cup prepared egg substitute

2 egg whites

Bake the potatoes at 375 degrees F. until quite soft. Peel and mash or puree them with the sugar, spices, and salt. Use a little of the butter to grease a 1.5 quart soufflé dish or casserole. Preheat the oven to 350 degrees F. Blend the rest of the butter, the bourbon, the egg yolk and milk mixture (or egg substitute) into the potatoes, whipping to lighten. Beat the egg whites until they are stiff. Fold them into the potato mixture and spoon the batter into the prepared dish. Bake for 45 minutes on the middle shelf, or until the top is browned and risen and the soufflé has shrunk slightly away from the ides of the dish. Serve immediately, with a dollop of lemon sherbet or frozen vanilla yogurt to melt on top. Makes 4 servings.

Don’t have a mixer? No problem. Borrow one from the Hub Tool Share Program. Ask any MHC staff for details.