Sweet Potato-Corn Chipotle Souffle
Recipe: #18246
March 26, 2015
Categories: Eggs, Corn, Sweet Potato/Yam, Oven Bake Gluten-Free, High Fiber, Non-Dairy, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"I had some left overs mashed sweet potatoes....and transformed them into this yummy souffle."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (251 g)
- Calories 322.3
- Total Fat - 17.2 g
- Saturated Fat - 9.1 g
- Cholesterol - 238.9 mg
- Sodium - 265.8 mg
- Total Carbohydrate - 32.7 g
- Dietary Fiber - 4.4 g
- Sugars - 13.1 g
- Protein - 11.3 g
- Calcium - 75.6 mg
- Iron - 4.9 mg
- Vitamin C - 33.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
You can boil or bake your sweet potatoes to make the puree.Cook them until tender and mashed them well with butter and sugar.
Step 3
Separate the yolks from the egg whites. beat egg whites until stiff and peaks are formed.
Step 4
Place mashed sweet potatoes in a bowl, add egg yolks and chipotle and mix well to combine.
Step 5
Then add corn, mix it again and last fold in egg whites.
Step 6
Turn into two greased individual ramekins and bake for 15 -20 minutes until golden and puffed.
Tips
No special items needed.
0 Reviews
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