Sweet Potato Souffle

Makes six 1/2 cup servings.

Serve this with Fake Cream.

Ingredients

• 3 small sweet potatoes or yams, cooked well
• 3 whole eggs, separated (save yolks)
• 1/4 cup water, boiled
• 1 tablespoon unflavored gelatin - see note
• 1 teaspoon pumpkin pie spice mix
• 1/2 cup Fake Cream, optional

Note: Gelatin should be 100% beef gelatin powder from a health food store or online; do not use any commercial kind like Knox.

All dried and ground herbs and spices must be organic or certified organic from the health store because all commercial products
are irradiated (zapped with radiation) which change and damage the body's cells if consumed.

Preparation

1. Boil the sweet potatoes or yams, and allow them to cool.
2. Remove the skins, cut them up and put them in the blender.
3. Blend to a soft consistency. It will make about 2 cups. Add a little water if needed.
4. Separate the eggs, saving the yolks.
5. Add boiled water to the blender. Turn it on low speed and gradually add the gelatin through the opening in the top.
6. Gradually add egg yolks and pumpkin pie spice while continuing to blend the mixture.
7. Pour into custard cups or sherbet glasses and chill it in the refrigerator. It will form into a firm custard-like consistency.
8. Serve with Fake Cream and sprinkled with some nutmeg or cinnamon on top.