Sweet Potato Puff
Sweet Potato Puff
- Portion size: 4 to 6
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 258 |
| pro | 15 g |
| total fat | 13 g |
| sat. fat | 7 g |
| carb | 21 g |
| fibre | 3 g |
| chol | 186 mg |
| sodium | 534 mg |
| potassium | 579 mg |
| % RDI: | - |
| calcium | 23 % |
| iron | 10 % |
| vit A | 184 % |
| vit C | 30 % |
| folate | 15 % |
For a vegetarian version, omit the ham.
Ingredients
- 3 3sweet potatopotatoes
- 1/2 cup 1/2cupmilk
- 1/2 tsp 1/2tspsalt
- Pinch Pinchpepper
- 5 5eggseggs, separated
- 1-1/4 cups 1-1/4cupsshredded old Canadian Cheddar cheese
- 2 oz 2ozham, finely diced
- 3 3green oniononions, thinly sliced
- 1/4 tsp 1/4tspcream of tartar, (optional)
Preparation
Prick each potato a few times. Bake in 400?F (200?C) oven until tender, 40 to 50 minutes. Let cool enough to handle. (Make-ahead: Refrigerate for up to 2 days.)
Peel potatoes. In food processor or with masher, puree together potatoes, milk, salt and pepper. Whir or whisk in egg yolks; transfer to large bowl. Fold in cheese, ham and onions.
In separate bowl, whisk egg whites with cream of tartar (if using) until stiff peaks; mix one-third into potato mixture. Fold in remaining whites until blended.
Scrape into buttered 8-cup (2 L) baking dish. Bake in 400?F (200?C) oven until risen and centre is set, about 40 minutes.
Makes 4 to 6 servings.
