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SWEET POTATO SOUFFLÉ

INGREDIENTS:

3 cups cooked and mashed sweet potatoes       1/3 stick margarine (melted)
2 eggs                                                                      1/2 cut sweet milk
1 cup white sugar                                                       1 teaspoon vanilla flavoring
1/2 teaspoon salt

TOPPING:
 
1 cup chopped pecans                                             1 cup light brown sugar (packed)
1/3 cup flour                                                               1 dash of salt
1/3 stick margarine (melted)                                   1 cup coconut (optional)

Mix together and put into a greased baking dish 8 inches square x 2 inches deep .  Mix topping and sprinkle over soufflé.  Bake at 350 degrees for 25 minutes. 

Recipe from Rachel Myers, Adcock Family Traditions Cookbook, 1997.