Sweet Potato Souffle

Sweet potatoe Souffle


  • 6 Large Sweet Potatoes
  • 1 & 1/2 C Lowfat Buttermilk
  • ¼ C Honey
  • 4 T. Light Butter
  • 5 Egg Whites
  • ½ tsp Cinnamon
  • 10 Packets no Calorie Sweetener
  • ¼ tsp Nutmeg
  • ½ tsp Chili Powder
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ C Chopped Pecan
  • ¼ C Sugar Free Maple Syrup (optional)


  • Cook sweet potatoes in microwave until soft (appr 15 mins.)
  • Slice sweet potato in half lengthwise and scoop potato out of skins and into a cooking pot.
  • Heat on medium heat.
  • Add buttermilk, honey, butter, cinnamon, nutmeg, chili powder, red pepper flakes and maple syrup (optional).
  • Mash warm potato mixture or beat with hand mixer for creamier consistency.
  • Beat egg whites with mixer to stiff peak and gently fold into potato mixture.
  • Transfer to casserole dish, sprinkle with chopped pecans and bake in 350 degree oven for 20-25 mins. or until egg whites are set.


Don’t be concerned about the sugar because the majority of the sugar count comes from the sweet potato which is a natural healthy sugar from the vegetable which your body utilizes for energy.