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Total Time
1hr
Prep 15 mins
Cook 45 mins

Looks elegant and NO marshmallows! Flavor full and lower in fat. Try this one on your Thanksgiving table.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender.
  3. Drain and peel the potatoes and place in a large mixing bowl.
  4. Mash well.
  5. Add the butter, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt.
  6. Beat well with a mixer.
  7. Spoon mixture into a buttered, ovenproof gratin dish.
  8. Bake until the potatoes are hot, about 25 minutes.
  9. While the soufflé is cooking, make the meringue.
  10. In a clean bowl, whip egg whites until almost stiff.
  11. Gradually add the sugar and continue to beat until soft peaks form.
  12. During the last five minutes of cooking the soufflé, top with the meringue mixture making fancy peaks.
  13. Return to oven and remove when the meringue is lightly browned.
  14. Garnish with the sliced oranges.
Most Helpful

5 5

This is a yam-lover's dream dish! I left out the dry sherry as I did not have any, it was still wonderful, I might cut back on the brown sugar next time, it is very sweet, the meringue took only minutes to brown in my convection oven, I plan on making this for the holidays it's so good, thanks for sharing Laurie!...Kitten:)