Sweet Potato-Apple Souffle

Recipe Source: Bernie’s Mom – Great Life Nov 2002
Yield: 4 to 6 portions

The souffle is best eaten immediately.

INGREDIENTS
6 medium sweet potatoes (about 4 cups mashed)
2 medium tart apples (about 2 cups mashed)
1/8 cup maple syrup
1 teaspoon cinnamon, pumpkin pie spice mix or Chinese 5-spice powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup evaporated low-fat milk
5 tablespoons flour
4 egg whites, stiffly beaton

PREPARATION
Bake sweet potatoes and apples on baking sheet in 350-degree oven until tender, about 1 hour.  Cool and peel sweet potatoes and apples.  Then, core and seed apples.

In medium bowl, beat sweet potatoes, apples, syrup, evaporated milk, flour, cinnamon or spice mixes, salt and pepper with an electric mixer.  Fold in egg whites.

Spoon mixture into lightly sprayed 2-quart souffle dish or individual ramekins placed on baking sheet.  Bake 2-quart souffle in 350-degree oven until set and just starting to lightly brown, about 35 to 40 minutes.

If using ramekins, bake in 350-degree oven until set and just starting to lightly brown, about 30 to 40 minutes.

Nutritional Info (per portion):
283 calories
1.3 g total fat / 0.5 g sat fat
1.9 mg cholesterol
8.2 g protein
60.9 g carbs
209 mg sodium
6.5 g fiber