Sweet Potato Casserole

With Thanksgiving just a week or so away, you might want to add this easy sweet potato dish to the holiday menu -- it's as delicious as pie!

2 pounds sweet potatoes
3 tablespoons butter
1 small onion, chopped fine
3 tablespoons flour
1 1/2 cups milk (whole milk works best)
6 eggs, separated
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger

Preheat oven to 375 degrees.

Prick potatoes several times with a fork and place on a baking sheet. Bake 30 to 40 minutes. Cut potatoes in half, cool, scoop out and mash in a bowl. You should have about 2 1/2 cups.

In a large saucepan, sauté onion in butter about 10 minutes. Add flour, and whisk in the milk slowly. Add the egg yolks one at a time, beating well after each addition. Add the sweet potato and stir until well blended. Remove from heat and add nutmeg, allspice and ginger. Transfer mixture to a buttered 2 quart soufflé dish.

In a bowl, beat the egg whites with an electric mixer until stiff peaks form. Using a rubber spatula, slowly fold egg whites into the sweet potato mixture.

Bake until puffy and golden, approximately 45 to 50 minutes. Serve immediately.

Serves 6 to 8

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