LernerCohen Healthcare
Recipe of the Week
March 27th – March 31st, 2006
Sweet Potato Soufflé

Serves 6; ½ cup per serving
4 lb. sweet potatoes
2 Tbsp. sugar
½ cup brown sugar
¼ cup raisins
1 tsp. nutmeg
½ cup evaporated skim milk
1/3 cup low-calorie/light margarine
1 cup egg substitute
¼ cup chopped pecans
½ tsp salt
Dash of fresh lemon juice
½ cup miniature marshmallows
Peel and boil the sweet potatoes. Heat the oven to 350 degrees F.
Drain and mash the sweet potatoes. Place them in a large bowl and add all ingredients. Stir well.
Spray a casserole dish with nonstick cooking spray. Place the sweet potatoes in the casserole dish and bake for 30 minutes.
Change the oven setting to broil, sprinkle the marshmallows over the sweet potatoes, and place under the broiler until the marshmallows melt.
Nutrition Facts Per Serving
Calories: 238
Protein: 5 g
Carbohydrates: 46 g
Fiber: 4 g
Total fat: 4 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 203 mg
Brought to you by: Gretchen Austin, MSRD