Access to all articles, new health classes, discounts in our store, and more!
Sweet Potato Soufflé

Ingredients
- 3 small sweet potatoes
- 3 eggs, separated
- ¼ cup filtered or spring water, boiling
- 1 tablespoon unflavored gelatin
- 1 teaspoon pumpkin pie spice mix
- ½ cup organic whipped cream
Directions
Steam sweet potatoes and blend or mash to produce about 2 cups of pulp. Separate eggs. Pour boiling water into blender, run on low speed, and add gelatin. Gradually add egg yolks, pumpkin pie spice, and sweet potato pulp while continuing to blend into puree. Chill. It will form a firm custard. Serve in sherbet glasses. Top with whipped cream. Makes six ½-cup servings.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About The Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
Purchasing The Candida Albicans Yeast-Free Cookbook, 2nd edition via the Amazon link helps support Price-Pottenger.
Check out these other recipes from Pat Connolly:
Published in the Price-Pottenger Journal of Health & Healing
Summer 2014 Volume 38 Number 2
Copyright © 2014 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide