5 lbs sweet potatoes
2 ripe bananas
8 eggwhites (or 5 whole eggs)
2 tsp pumpkin pie spice
1 1/2 tsp sea salt
4 Tablespoons butter (1/2 stick)
Preheat oven to 425 degrees
Scrub, poke your potatoes a couple times and roast until very soft (60-90 minutes). Cool and peel (I do this the day before and keep in the fridge).
Preheat oven to 400.
Combine all ingredients except for butter in a blender or food processor until smooth.
Spray baking dish and put butter on the bottom. Place in oven until butter is melted. Tilt dish to distribute evenly (you still need to spray sides of dish to prevent sticking).
Put batter in dish and bake until golden, puffy, and set in the middle, about 45 minutes.
5 comments on “Sweet Potato Souffle”
Not only does this sound scrumptious it looks beautiful!
Is it really 7 pounds of yams? It looks like so much. What size dish do you use?
Is 7 pounds of yams correct? What type of dish did you use? I have a soufflé dish, but am afraid it is too small.
Hi Karen! Yes, 7lbs is correct. I probably used 7-8 medium sized yams, and I used a 2 quart oven-safe Pyrex. I think it would work great in a 9×13 inch baking dish. Let me know how it turns out!