SWEET POTATO SOUFFLE|
1 medium raw sweet potato,
1/2 c. milk
1 c. evaporated milk
1/2 c. sugar
1 tsp. vanilla
3 eggs, separated
6 Tbsp. sugar
Grate sweet potato on small slicing side of grater. Add
beaten egg yolks. Save whites for topping. Add 1/2 cup sugar,
milk and vanilla; mix well. Bake in casserole dish for 1 hour
at 350 degrees.
Beat egg whites until stiff. Gradually add 6 table-
spoons sugar. Cover potatoes with meringue. Return to oven
for 15 minutes at 350 degrees or until delicately brown.
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