In need of a last minute recipe, one of our FITiST nutritionists, Sayler Crouchley, has the perfect dish for you. Healthy and delicious – happy Thanksgiving!


Sweet Potato Soufflé



4lbs sweet potatoes, scrubbed

1 head of garlic, cloves separated, unpeeled

1/2 cup low sodium chicken or vegetable broth

2 tbsp. fresh thyme

1/2 tsp. salt

Fresh ground black pepper to taste

4 large egg whites

1/2 tsp. cream of tarter

Olive oil cooking spray

5 tbsp. grated Parmesan cheese


1. Preheat oven to 400F. Use a fork to poke about six holes in each potato. Place potatoes on a baking sheet in the oven for 45 minutes or until soft.

2. Meanwhile, wrap your garlic in tin foil and place in the oven for 30-35 minutes. It should be soft but not browned.

3. Remove potatoes and garlic from the oven and let cool until you can handle. Peel the potatoes and place in a large bowl discarding the skins. Squeeze the garlic cloves from their skins and add to the bowl. Add broth and use a potato masher to mash until they are smooth.

4. Stir in thyme, salt and pepper.

5. In a separate large bowl, combine egg whites and cream of tarter. Using an electric mixer, beat on high speed until stiff peaks form, 2 to 3 minutes.

4. Gently fold the mixture into the sweet potatoes until just a few white streaks are visible.

5. Coat a 9x13-inch baking dish with cooking spray. Add potato mixture, using spatula to smooth the top. Spread the Parmesan cheese evenly across the top of the potatoes and transfer the dish to the oven. Bake for 30 minutes. Serve immediately.