3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
1 cup of fresh or canned whipped cream
1 tablespoon of finely chopped onion
1 cup of cooked and mashed sweet potato (use leftover from the previous day)
3 egg yolks, separated
salt and black pepper to taste
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
1 cup of fresh or canned whipped cream
1 tablespoon of finely chopped onion
1 cup of cooked and mashed sweet potato (use leftover from the previous day)
3 egg yolks, separated
salt and black pepper to taste
Melt the butter or margarine
Add the flour
Mix well
Add the whipped cream and cook while stirring until it thickens
Add the onion and sweet potato
Beat in eggs, stirring constantly
Quickly add the beaten egg whites
Remove from heat
Season to taste with salt and black pepper
Cautiously fold in the remaining egg whites
Place into a soufflé dish or other heatproof container
Bake in a moderate oven for 30 minutes or until puffed and firm
Serves 4
