Garlic Souffléed Sweet Potatoes 4 lb sweet potatoes, scrubbed well 1 head of garlic, cloves separated and unpeeled ½ cup low-sodium chicken broth 1 ½ Tbsp fresh rosemary leaves, chopped ½ tsp sea salt Fresh ground black pepper to taste 4 large egg whites ½ tsp cream of tartar Cooking spray
Garlic Souffléed Sweet Potatoes Nutrition per serving: 170 calories, 0g fat, 5g protein, 38g carbohydrate, 5.5g fiber, 222mg sodium Makes 10 servings (3/4 cup each)
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1.
Preheat oven to 400 degrees F. Using a fork, prick each potato 2-3 times. Place potatoes on a baking sheet, transfer to oven and bake for 45-60 minutes. Meanwhile, loosely wrap garlic in foil, sealing tightly. Bake for 30-35 minutes, until softened but not browned.
2.
Remove potatoes and garlic from oven and let cool until able to handle. Peel potatoes and place in a large bowl. Remove garlic cloves from their skins and add to bowl. Add broth and use a potato mashed to mash until smooth; stir in rosemary, salt, and pepper.
3.
In a separate bowl, combine egg whites and cream of tartar. Using an electric mixer beat on high until stiff peaks form, 2-3 minutes. With a rubber spatula, gently fold in half of egg white mixture into potato mixture, until just a few streaks of white remain. Fold in the remainder of the egg whites, allowing a few small white streaks to remain visible.
4.
Coat a 9x13 inch baking dish with cooking spray. Add potato mixture, using spatula to smooth top. Transfer to oven and bake for 30-35 minutes, until top is lightly browned. Serve hot.
Adapted from cleaneatingmag.com