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CityViewNC.com | 45 WE OFFER: • Traditional funeral services • Cremation with a full array of service options • Arranging honors for military services (active, retired or veterans) • Assistance with the filing of benefits (Social Security, VA) authorizations (death certificates) and insurance • Memorial DVDs and other memorial tributes • Pre-planning funeral options • Serving all faiths and cultures: We care for families of all faiths and are able to assist those without a spiritual leader WE PROVIDE: • Full service facilities • Chapel seating for over 200 people • Exceptional staff: We have carefully chosen each member of our staff to ensure that our families receive the most professional, compassionate care • Family operated atmosphere. We answer to YOU. We offer the level of compassionate care only a family can provide Family Owned and Operated Since 1933 545 Ramsey Street, Fayetteville, NC 28301 | 910.483.1331 | www.JerniganWarren.com Jernigan-Warren Funeral Home Jernigan-Warren Funeral Home The origin and domestication of sweet potato is thought to be in either Central America or South America. Sweet Potato Soufflé (Via Nytimes.com) Ingredients 2 pounds sweet potatoes 1 tablespoon unsalted butter 3 tablespoons sugar 1/4 cup mild honey, such as clover 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon salt 1/4 teaspoon ground ginger 1/4 cup plain low-fat yogurt 2 teaspoons freshly squeezed lime juice 8 egg whites, at room temperature 1/8 teaspoon cream of tartar Directions 1. Preheat oven to 425ºF. Scrub the sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 min- utes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from heat and let cool. 2. Adjust the rack to the lower third of the oven and turn the oven down to 400ºF. Rub the inside of a 2-quart soufflé dish or six 1- or 1 1/2-cup soufflé dishes with butter and dust with 2 tablespoons of the sugar, tilt- ing the dish to coat evenly. 3. Peel the potatoes and puree in a food processor fitted with the steel blade. Add the honey, cinnamon, nutmeg, salt, ginger, yogurt and lime juice and mix together well. 4. Begin beating the egg whites at medium speed in a standing mixer fitted with the whisk attachment or with an electric beater. When they begin to foam, add the cream of tartar. When soft peaks begin to form, slowly add the remaining ta- blespoon of sugar while beating and continue to beat until the egg whites form stiff but not dry peaks. Stir one fourth into the sweet potatoes, and gently fold in the remainder. Scrape into the soufflé dish (or dishes). Place on a baking sheet and bake a large soufflé for 20 to 25 minutes, small soufflés for 15 minutes, or until puffed and just beginning to brown. Serve at once. The soufflé should be runny on the inside.

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