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Sweet Potato Souffle


2 cups fresh sweet potatoes (yams), cooked and mashed or 2 (15oz.) cans sweet potatoes, drained and mashed
2 tbsp. light margarine
1/4 cup sugar
1/4 cup apple juice
1/4 cup egg substitute or egg white
1/8 tsp. salt
Nuts, optional


Beat together sweet potatoes, margarine, sugar, apple juice, egg substitute and salt until fluffy. Turn into greased baking dish; sprinkle with nuts, if desired. Bake 30 minutes at 350 degrees. Serve immediately. Makes 6 servings.


Per serving with out nuts: CAL 146; FAT 2.4g; PROTEIN 2.9g; CARB 29g; CHOL 0mg

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