Sweet Potato Souffle - it's made the official cut!

So today I tried out one of my 'new' recipes for Christmas Eve dinner and it's officially on the menu! I adapted the recipe from one I saw in Clean Eating Magazine and it turned out great - awesome alternative to mashed potatoes! The egg whites make it light and fluffy so you don't wind up with that feeling of lead in your stomach that you get after regular mashed potatoes - plus it's a great reduction in calories and addition of nutrients into your meal.

Sweet Potato Souffle

serves 6 

Ingredients:
3 large sweet potatoes, peeled and cut into chunks
1/3 cup unsweetened almond milk/skim milk
3-4 large egg whites
1 tsp lemon juice
1 tsp dried rosemary
2 cloves of minced garlic (try this method for great flavour)
                                                                     sea salt and pepper to taste

1) Preheat oven to 400 degrees fahrenheit.
2) Steam sweet potatoes until soft. Add almond milk and mash until smooth. Add in rosemary and garlic and mix until well blended. Add sea salt and pepper to taste.
3) Beat egg whites and lemon juice with an electric mixer on high until stiff peaks form (will take approximately 3-5 minutes) - start on medium speed for the first minute and then increase to high speed. Here are some egg-white 'peak-forming' tips (because trust me....I've messed this up on numerous occasions):

• use a clean mixing bowl/beaters - any oil/water residue will impair the ability for peaks to form
• use room temperature egg whites
• once you start beating the egg whites, add the lemon juice to stabilize them
• don't overbeat! the egg whites will turn right back into liquid :)

4) Fold egg whites gently into sweet potato mixture, as to not "squish" the egg whites.
5) Spoon into a square/rectangle baking pan that has been coated with a light mist of extra virgin olive oil. Smooth the top with a spatula.
6) Bake for approximately 35-40 minutes. For the last 5 minutes set oven to broil to let the top brown and get crunchy.

Calories 91, fat 0g, carbohydrates 18g, protein 4g