Orange Sweet Potato Souffle

Oxmoor House
6 servings.


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2 cups peeled, cubed sweet potato
3/4 cup evaporated skimmed milk
1/2 cup frozen egg substitute, thawed
1/4 cup firmly packed brown sugar
1 tablespoon frozen orange juice concentrate, thawed and undiluted
1 tablespoon Triple Sec or other orange-flavored liqueur
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 egg whites


Cook sweet potato in boiling water to cover 15 minutes or until tender; drain. Transfer sweet potato to a large bowl. Beat at medium speed of an electric mixer until smooth. Add milk and next 8 ingredients; beat at low speed until blended.

Beat egg whites at high speed of an electric mixer until stiff peaks form. Fold one-third of beaten egg whites into sweet potato mixture; fold in remaining egg whites. Spoon mixture into an ungreased 2-quart souffle dish. Bake, uncovered, at 325° for 55 minutes or until golden. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 132
Caloriesfromfat 2 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.9 g
Carbohydrate 25.8 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 200 mg
Calcium 0.0 mg