Sweet Potato Soufflé With Rosemary And Roasted Garlic

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4 lbs of sweet potatoes, scrubbed

1 head of garlic, cloves separated and UNPEELED [1/2 head for less garlicky]

1/2 cup chicken broth, low sodium [vegetable broth to make it vegetarian]

1 tablespoon fresh rosemary, chopped

1/2 teaspoon sea salt + ground pepper to taste

4 large FRESH egg whites

1/2 teaspoon cream of tartar

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