Sweet Potato Soufflé

Sweet Potato Soufflé

(6 to 8 servings)

2 lbs sweet potatoes
1/2 tsp grated nutmeg
pinch of ground cloves
1/4 tsp salt
1/4 cup light brown sugar
2 tbsp butter
1/4 cup cream
3 eggs, separated

Preheat oven to 400 F.

Cook sweet potatoes in boiling water until tender. Drain, peel and mash until smooth.

Add spices, salt, sugar, butter and cream. Beat together. Add egg yolks. Beat egg whites until stiff and fold them into the mixture.

Bake in buttered soufflé mold or casserole for about 35 minutes, or until soufflé is well risen and brown. If desired, brush top with melted butter and sprinkle lightly with light brown sugar before baking.