Orange Sweet Potato Souffle

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 2%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.9g
  • Carbohydrate: 25.8g
  • Fiber: 0.0g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 200mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
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