Souffléd Sweet Pototoes {with garlic & rosemary}

It's that time of year when we all start to think of Thanksgiving and FOOD! If you are on a quest to better health and weight loss don't let the holidays get the best of your goals. You can still stay on track by planning ahead.

 This recipe comes from my Clean Eating Magazine. Many sweet potato casseroles found at your typical holiday feast are loaded with sugar and fat. This version is quite the opposite, it's packed full of flavor and has zero fat.

Souffléd Sweet Pototoes {with garlic & rosemary}

Ingredients:

Serves 10

• 4lb sweet potatoes, scrubbed well
• 1 head garlic, cloves separated and unpeeled
• 1/2 cup low sodium chicken or vegetable broth
• 1 1/2 tsp fresh rosemary leaves, chopped
• 1/2 tsp sea salt
• fresh ground pepper to taste
• 4 large egg whites (use fresh egg whites for optimal lift)
• 1/2 tsp cream of tartar
• olive oil cooking spray

Directions:

1). Preheat oven to 400 degrees. Using a fork, prick each potato 2-3 times. Place potatoes on a baking sheet, transfer to oven and bake for 45 minutes to 1 hour until softened. Meanwhile, loosely wrap garlic in foil, sealing tightly. Place on a separate baking sheet, transfer to oven and bake for 30-35 minutes, until softened but not browned.

2).  Remove potatoes and garlic form oven and let cool. When cool enough to handle, peel potatoes and place in a large bowl. Squeeze garlic cloves from their skins and add to bowl. Add broth and use a potato masher to mash until smooth; stir in rosemary, salt and pepper. (this is where I used a food processor instead)

3).  In a separate bowl, combine egg whites and cream of tartar. using an electric mixer, beat on high speed until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold half of egg white mixture into potato mixture until just a few white streaks are visible. Fold in remaining egg white mixture, allowing a few mall streaks to remain visible.
4). Coat a 9 x 13inch baking dish with cooking spray. Add potato mixture, using a spatula to smooth top. Transfer to oven and bake for 30 to 35 minutes, until top is lightly browned. Serve hot.


NOTE: This wasn't one of my favorite recipes. I am not sure I enjoyed the rosemary with the sweet potatoes. I decided to still post this recipe because everyone has different likes and dislikes. Plus, it make it into the magazine so someone must love it!