Sweet-Potato Souffle

• 1 1/2 pounds sweet potatoes
• 13 cup cream
• 3 egg yolks
• Whites of 4 eggs, beaten until stiff
• 18 teaspoon nutmeg
• 2 teaspoons brown sugar
• 1 teaspoon butter for greasing dish

1. Preheat oven to 400 degrees.
2. Prick the sweet potatoes and place in a baking dish.
3. Put in oven and bake for 45 minutes to 1 hour, or until soft.
4. Remove from oven, slice in half and scoop flesh into a bowl.
5. Using a wire whisk or electric mixer, whip until smooth.
6. Measure 1 3/4 cups.
7. Reserve any remaining potatoes for another use.
8. Lower oven temperature to 350 degrees.
9. In a bowl blend the sweet potatoes and cream.
10. Add the egg yolks, nutmeg and brown sugar, mixing well.
11. Fold in the beaten egg whites.
12. Place the mixture in a buttered 1-quart souffle or baking dish and place in a preheated 350 degree oven.
13. Bake for 35 to 40, or until a knife inserted in the center comes out clean.

sweet potatoes, cream, egg yolks, whites, nutmeg, brown sugar, butter

Taken from cooking.nytimes.com/recipes/841 (may not work)