I adore sweet potatoes. I love them roasted, candied, whipped, and just plain old baked. And they are so amazingly good for you! Chuck full of vitamin A and fiber. I personally think no Thanksgiving table is complete without them. So I love to find new ways to prepare this delicious veggie.
This recipe is easy and very different than anything I have tried before. Basically, you take purreed sweet potato and fold in egg whites. Out comes a melt-in-your-mouth, delicate side dish that is truly unique.
Sweet Potato-Ginger Souffle
2 lbs sweet potatoes, peeled and cut into 1”pieces
grated zest of one lemon (or orange)
1/2 tsp salt
2 tsp freshly grated ginger (or bottled ginger, or ginger that comes in a tube)
1/3 c. brown sugar
1 c. milk
1/2 c. cream
1/4 tsp. nutmeg
4 egg whites
Cover the cut up sweet potatoes with water and bring to a boil. Boil until they are tender, 25 minutes or so (depending on altitude).
Puree the sweet potatoes until they are very smooth, using a food processor (metal blade attachment), food mill, or blender.
Butter a round but deep baking dish (about 2 quart size). Preheat oven to 350.
Stir the zest, ginger, brown sugar, salt, milk, nutmeg, and cream into the potato puree. It should be fully incorporated and smooth. Taste and adjust seasoning to your taste (perhaps more salt).
Let rest while you whip the egg whites into soft peaks. Take about 1 c. of the egg whites and whisk it into the sweet potato mixture fully, to lighten it up. Then very carefully and gently fold in the remaining egg whites. Pour the mixture into the casserole dish.
Cook in oven until puffed and slightly browned, about 40-50 minutes.
This would be delicious with either ham or turkey. My family all gave this a thumbs up. I must admit, it tastes almost like dessert. And what it wrong with that? Nothing, in my book. At least not on Thanksgiving.
**Adapted from the Williams-Sonoma Thanksgiving & Christmas Cookbook
Damommachef Cooks 
Posted on November 14, 2011
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