Sweet Potato Puff
- Portion size: 4 to 6
This recipe makes 6 servings
|Per serving: about||-|
|total fat||13 g|
|sat. fat||7 g|
|vit A||184 %|
|vit C||30 %|
For a vegetarian version, omit the ham.
- 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)
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.