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Sweet Potato and Pear Souffle


3 sweet potatoes, approximate total weight of 1 1/2 pounds (675 g)
1 tablespoon (15 g) butter
2 tablespoons dry white bread crumbs
3 medium, ripe pears weighing approximately 1 pound ( 450 g)
Juice of 1 lemon
1/8 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons honey
2 eggs separated

Recommended equipment: A 2 quart (2 L) glass or ceramic souffle` dish,
rubber spatula.

Preheat oven to 375 deg.F. or 190 deg. C
  Poke potatoes all over with a fork and bake on an open rack in the
middle level of the oven for 50 minutes, or until fully done. Remove,
cut in half and let cool. While the potatoes are cooking prepare the
souffle` dish by greasing it thoroughly with the butter and thoroughly
and evenly coating the interior with bread crumbs.
  Raise oven temperature to 425 deg. F. or 218 deg. C.
  Peel, quarter and core the pears, chop them coarsely and sprinkle them
with the lemon juice. Reserve in a stainless steel or glass bowl. Scoop
the flesh of the potatoes from their jackets with a spoon and add to the
pears. Season with the pepper, salt and honey. Beat well together, but
leave mixture lumpy. Beat in egg yolks.
  In a separate bowl beat the egg whites to soft peaks. Stir thoroughly
one-third of the beaten whites into the potato- pear base. Very
carefully fold in the remaining two thirds of the whites. Pour into the
buttered souffle` dish and bake for about 35 minutes. The center should
remain slightly soft. Serve without delay.
 
Contributed by Jamie Heddings

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