Southern Lights Sweet Potato Souffle - cooking recipe

Ingredients

4 lb. sweet potatoes, cooked and peeled
1/4 c. unsalted stick margarine, melted
3/4 c. liquid egg substitute
1/2 c. sugar or honey
1/4 c. undiluted orange juice concentrate
1/2 c. nonfat milk
1 Tbsp. grated fresh ginger
1/4 c. pecans, chopped
1 1/2 Tbsp. grated fresh lemon rind
1 1/2 Tbsp. grated fresh orange rind
pinch of salt
6 egg whites

Preparation

In mixing bowl, mash potatoes.
Beat with electric mixer to remove all lumps.
Beat in margarine.
Beat in egg substitute until consistency is smoother, about 5 minutes.
Stir in sugar or honey, orange juice concentrate, milk, ginger, pecans, citrus rinds and salt.
In metal or glass bowl, beat egg whites until stiff.
Fold into potato mixture.
Pour batter into 2-quart souffle dish or casserole sprayed with nonstick vegetable coating. Bake at 400\u00b0 for 40 to 45 minutes.
Souffle is done when skewer inserted in center comes out clean.
It will not puff up like a dessert souffle.
(Makes eight 1-cup servings.)
Each serving contains approximately (original recipe):
450 calories; 192 mg. cholesterol; 18 mg. fat; 95 mg. sodium.