The flavor and texture of these miniature spiced soufflés are reminiscent of sweet potato pie, but with far fewer calories and much less fat.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Arrange sweet potato pieces in an even layer on sheet, and cover with parchment, then foil. Bake 20 minutes. Add apple pieces, spreading evenly. Cover; bake until tender, about 20 minutes more. Transfer sheet to a wire rack. Uncover, and let cool completely, about 15 minutes.
Step 2
In a food processor, puree sweet potato, apple, salt, allspice, and 1 tablespoon sugar until combined, adding 1 to 2 tablespoons water if necessary to achieve a smooth consistency. Pass through a medium sieve into a bowl. Stir in egg yolk and flour until combined.
Step 3
With an electric mixer on medium-high speed, whisk egg whites until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff, glossy peaks form (do not overbeat). Whisk one-third of the egg white mixture into the sweet potato mixture. Using a flexible spatula, gently fold in remaining egg whites.
Step 4
Place six 6-ounce ramekins or custard cups on a rimmed baking sheet; divide puree evenly among dishes. Bake just until puffed and cooked through, about 14 minutes. Serve immediately.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 116
Step 7
Saturated Fat: .3g
Step 8
Unsaturated Fat: .5g
Step 9
Cholesterol: 34mg
Step 10
Carbohydrates: 24g
Step 11
Protein: 4g
Step 12
Sodium: 113mg
Step 13
Fiber: 2g
