Sweet potatoes are a very nutritious vegetable, not only are they packed with vitamins; they have a low GI index. Sweet potatoes are packed with Vitamin C, Vitamin B6, high fiber, Vitamin E and K. With such a low GI rating of 17 your body uses it slowly and prevents your blood sugar from rising. When choosing potatoes always choose sweet potatoes instead of white potatoes.

Ingredients

4 large sweet potatoes
2 Tbsp. olive oil
1/2 cup skim milk
1/2 cup dry sherry
1/2 cup brown sugar(or brown sugar subsitute)
1/2 cup frozen orange juice from concentrate
1 tsp. nutmeg
1 tsp. cloves
1 tsp. cinnamon
1 tsp. mace
1 pinch salt
4 large egg whites
2 Tbsp. sugar

2 oranges cut in thin slices

Preheat oven to 350°F.
In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender. Use fork or skewer to test doneness Drain and peel the potatoes and place in a large mixing bowl. Mash well. Add the olive oil, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon,mace and salt. Beat well with a mixer.
Spoon mixture into an oiled, ovenproof gratin dish or six small ramekins. Bake until the potatoes are hot, about 25 minutes. While the soufflé is cooking, make the meringue.
In a clean bowl, whip egg whites until almost stiff. Gradually add the sugar and continue to beat until soft peaks form. During the last five minutes of cooking the soufflé, top with the meringue mixture. Return to oven and remove when the meringue is lightly browned. Garnish with the sliced oranges.