CookEat Recipe
Baked Sweet-Potato and Egg-White Puff
Mashed sweet potatoes with yolks, milk, butter, a little sugar and lemon, lightened with stiff egg whites and baked until puffed.
Method
Steps
Step 1
Heat the oven to 190 °C and grease a shallow 1.5 L oven dish with about 7 g of the butter. Boil the peeled sweet potatoes in lightly salted water until tender, about 20–25 minutes; drain well and mash until smooth.
Step 2
While the mash is still warm, stir in about 35 g butter, milk, sugar, nutmeg and lemon juice. Let cool to lukewarm so the yolks do not scramble, then mix in all three yolks.
Step 3
Whisk the three whites with a pinch of salt to stiff but supple peaks. Fold through the potato mixture gently in two or three additions and spoon it into the dish without pressing out the air.
Step 4
Bake about 30–40 minutes until raised, lightly browned and at least 74 °C in the centre. Serve hot from the dish before the puff settles.
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