Free Recipe Sweet Potato Souffle (Chitwood)

Recipe Type: E Recipes

Recipe Preparation: bake

Cooking Ingredients for Sweet Potato Souffle (Chitwood) Recipe

2 tb Butter; or walnut oil
1/2 c Skim milk
1 ts Cinnamon
1/2 ts Salt
1 Egg
2 tb Pure maple syrup
6 sm Sweet potatoes; baked and
-mashed (or 3 to 4 large)
8 lg Marshmallows (or 2 ounces
1/3 c Walnuts; chopped

Sweet Potato Souffle (Chitwood) Preparation

Add butter, milk, cinnamon, salt, egg and maple syrup to mashed sweet potatoes. Beat until smooth. Spoon into a 1 1/2-quart casserole that has first been oiled. Top with chopped walnuts. Bake for 20-30 minutes, or until bubbly. Cut large marshmallows into fourths (not necessary if using miniatures), and arrange on top of casserole. Broil with top of marshmallows 4 inches from broiler until delicately browned and slightly melted. Nutrition information per 3-ounce serving: 130 calories, 21 grams carbohydrate, 1.9 grams fiber, 4.5 grams fat, 2.4 grams protein. Exchanges per 3-ounce serving: 1 starch/bread, 1 fat, 1 vegetable. Chitwood”s *Southern-Style Diabetic Cooking* will be in local stores during the first week in December, 1996. To order the book by phone, call 1-800-ADA-ORDER (1-800-232-6733). American Diabetes Association, publisher. ~ -[Book Review: Wednesday, November 6, 1996 By ANN BURGER c/o Posted Path McRecipe 07 No 96]- Recipe By : Marti Chitwood (1996) Southern-Style Diabetic Cooking Posted to MC-Recipe Digest V1 #284 Date: Thu, 07 Nov 1996 12:13:05 -0800 From: Hanneman <>

Cooking Temperature:

Recipe Serves: 12

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