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Tender, pillowy, rising souffles that are spiced to perfection.
Prepare ahead: Bake two average-sized sweet potatoes at 400 F for 45 minutes or until soft. Cool completely. (I usually do this earlier in the week so I can make the souffles quickly when I’m ready.)
Preheat the oven to 400 F and move the top rack down to the center. Butter and sprinkle with sugar six 8-ounce ramekins and set them on a cookie sheet.
Peel the potatoes. Place the milk, pumpkin pie spice, egg yolks, flour, salt and sweet potato flesh in the blender. Blend on high until completely smooth. Then pour the mixture into a bowl.
Rinse the blender jar with hot soapy water and dry thoroughly. Then place the egg whites, sugar and cornstarch in the blender. Blend on a low setting until very frothy. The egg white will not whip into a meringue because they will not get enough air in the blender, but “very frothy” will do the trick!
Pour the frothy egg whites over the sweet potato mixture and fold it in.
Pour the mixture evenly into the prepared ramekins and put the cookie sheet with the ramekins on it into the preheated oven. Bake for approximately 25-30 minutes or until they rise high above the ramekins.
Remove from the oven, dust with powdered sugar and serve immediately.
This is a stick-to-your-ribs, warm-you-up, side dish. This is not the conventional creamed spinach recipe that calls for tons of butter and cheese, it is low-fat and delicious. What is also great about this recipe is that it is a total “pantry” dish that is a quick go-to on a busy day.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!