Sweet Potato Souffle

3 large or 4 medium sweet potatoes
1/4 teaspoon salt
1/4 stick light margarine
1/4 cup Splenda Brown Sugar for baking
1/4 cup Splenda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
4 egg yolks
2/3 cup light half and half
1 cup chopped nuts

Cover the potatoes with water and steam until tender. Drain and peel. Mash potatoes thoroughly, add salt, margarine, splenda and spices. Whip well. Add half and half to egg yolks and beat lightly. Add to potatoes, blend in chopped nuts ( pecans or walnuts.) Spray (PAM) a 2 quart casserole and fill with mixture.

Bake in a 350 degrees oven for 35 to 40 minutes. Top with meringue.


4 egg whites
1/4 teaspoon cream of Tatar
8 Tablespoons sugar
1 teaspoon pure vanilla

Beat egg whites and cream of Tatar until they stand in peaks. Add sugar gradually, beating well after addition. Fold in vanilla, top sweet potatoes and bake 15 minutes at 350.