Sweet Potato Souffle

Here is a great alternative that sticky-sweet casserole with mini-marshmallows.  It's delicious, healthy, and you will never miss all the fat and sugar! Compliments of Bethenny Frankel.

8 small sweet potatoes or yams, peeled and chopped into large chunks
8 large egg whites, beaten until peeks just start to form
4 Tablespoons unsalted butter
4 Tablespoons of milk
2 Tablespoons of honey
2 teaspoons salt
1/2 teaspoon cinnamon
1.4 teaspoon scooped seeds from a real vanilla bean
1/4 teaspoon nutmeg

1. Boil the potatoes in salted water until they are tender.  Preheat oven to 350 degrees
2.  Drain and move to a large bowl.  Mash and combine all other ingredients except egg whites.  Finish with an immersion blender to make the mixture completely smooth.  Taste and add salt.
3.  Gently fold the whipped egg whites into the sweet potatoes, 1/3 at a time.  Mix lightly to keep air in the mixture.
4.  Bake for 30 minutes in individual ramekins directly on the oven rack until slightly firm.  Serve hot or warm.

And this is my Daily Cyn............