As I sit here going through my Thanksgiving recipes, I’m reminded by my daughter not to forget to make sweet potato souffle this year. While it is a family favorite, I have to admit that I do forget( on purpose) at times. Truth is, I am lousy at making a good meringue, and not to great at making Jello, either. That said, I admit it took me years before I figured out the sugar/egg white ratio and developed the patience to whip the mix into soft peaks.
Hopefully, you’re not as scatterbrained as I have been and will give this delicious recipe a try…it truly is worth any meringue frustration you might feel!
You will need
Large , heavy saucepan
large mixing bowl
medium mixing bowl
3-4 quart casserole dish
Cooking spray ( I use Pam for this )
4 large sweet potatoes
3 Tbs virgin olive oil
1/2 cup milk ( may use low fat )
1/2 cup sherry
1/2 cup brown sugar
1/2 cup orange juice concentrate ( small frozen can )
1 tsp nutmeg
1 tsp ground cloves
1 tsp cinnamon
dash of salt
4 large egg whites
2 1/2 Tbs sugar
2 oranges, sliced thin
Preheat oven to 350*
Grease casserole dish with cooking spray
Cover potatoes with water in saucepan. Bring to boil on medium high heat. Reduce heat and continue boiling until potatoes are fork tender…about 20-25 minutes.
Drain and peel potatoes. Put in large bowl and mash well.
Add brown sugar, orange juice, nutmeg,cloves, olive oil, milk, sherry, cinnamon and salt. Blend well with mixer.
Ladle or spoon potato mix into casserole dish.
Bake 20-25 minutes.
Now for the meringue..usually my downfall. While the potatoes are in the oven, beat the egg whites in med. bowl until they are just about stiff. Slowly add the sugar and keep beating until peaks form. I have to exercise patience with meringue!
When potatoes are done, remove from oven and top with meringue. Place back in oven and bake until meringue is a light brown. Watch close as time varies!
Garnish with the orange slices, serve and enjoy!