Souffled Sweet Potatoes

From Clean Eating Nov/Dec, p 51

INGREDIENTS

4lb sweet potatoes
1 head garlic, cloves separate and unpeeled
1/2 cup low-sodium chicken or vegetable broth
1 1/2 tbsp fresh rosemary leaves, chopped
1/2 tsp sea salt
fresh ground pepper
4 large egg whites
1/2 tsp cream of tartar
olive oil cooking spray

DIRECTIONS

1. Preheat oven to 400F. Prick each potato with fork. Place on baking sheet, bake for 45 minutes to 1 hour until softened. Meanwhile, loosely wrap garlic in foil, seal tightly. Place on separate baking sheet, transfer to oven and bake for 30-35 minutes, until softened, but not browned.

2. Let potatoes and garlic cool. Peel potatoes and place in large bowl. Squeeze garlic cloves from skins and add to bowl. Add broth and mash until smooth. Stir in rosemary, salt, and pepper.

3. In separate bowl, combine egg whites and cream of tarter. Beat on high speed until stiff peaks form, 2-3 minutes. With spatula, gently fold in half of egg white mixture into potato mixture until just a few white streaks are visible. Fold in remaining egg whites.

4. Coat 9x13 in baking dish with cooking spray. Add mixture and smooth top. Transfer to oven and bake for 30-35 minutes, until top is lightly browned. Serve hot.

Time Saver: To make day ahead, prepare through step 2, cover and refrigerate. Bring to room temp before proceeding with step 3.