Sweet Potato Souffle
Sweet Potato Souffle
Ingredients
sweet potatoes: 3 50
onions: 2 27
milk: 1 27
butter: 2 1/2 27
egg, chicken: 3
cinnamon: 1/6 31
pepper: 1/6 31
salt, table: 1/6 31
sweet potatoes: 3 50
onions: 2 27
milk: 1 27
butter: 2 1/2 27
egg, chicken: 3
cinnamon: 1/6 31
pepper: 1/6 31
salt, table: 1/6 31
Dish Type: Side Dish
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Wash, peel and cook the sweet potatoes.
2. Mash the potatoes with a wooden spoon until smooth. Measure out 3 mugs.
3. Add 2 tablespoons melted butter, milk, onion, cinnamon, salt and pepper to the mashed potato. Mix well.
4. Separate the eggs and beat the egg whites until stiff.
5. Beat the egg yolks.
6. Fold the egg yolks into the potato mixture, then add the egg whites.
7. Put into a metal bowl. Place the metal bowl on a baking tray half filled with water.
8. Spread 1/2 tablespoon butter on top of the souffle.
9. Bake in a cool (160?C) for 1 hour.
1. Wash, peel and cook the sweet potatoes.
2. Mash the potatoes with a wooden spoon until smooth. Measure out 3 mugs.
3. Add 2 tablespoons melted butter, milk, onion, cinnamon, salt and pepper to the mashed potato. Mix well.
4. Separate the eggs and beat the egg whites until stiff.
5. Beat the egg yolks.
6. Fold the egg yolks into the potato mixture, then add the egg whites.
7. Put into a metal bowl. Place the metal bowl on a baking tray half filled with water.
8. Spread 1/2 tablespoon butter on top of the souffle.
9. Bake in a cool (160?C) for 1 hour.
Source
Food and Agriculture Organization of the United Nations (1994), Utilizing root crops, RAPA Publication 1994/30, Regional Office for Asia & the Pacific Bangkok, Thailand
Food and Agriculture Organization of the United Nations (1994), Utilizing root crops, RAPA Publication 1994/30, Regional Office for Asia & the Pacific Bangkok, Thailand