Wednesday, August 1, 2007

Sweet Potato Souffle

The recipe below calls for mashed sweet potatoes, and you can use canned potatoes, or baked sweet potatoes. To cut baking time, I generally boil the sweet potatoes first until they soften and transfer them to a baking dish in the oven at about 400 degrees. For the recipe below, in addition to the pecans, you can add also add raisins.


3 cups mashed sweet potatoes (Yams)
1 cup Brown Sugar
2 eggs
1/2 stick butter
1/2 cup evaporated milk
1 tbsp vanilla
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix all the ingredients together and place in buttered casserole dish, set aside.

In a saucepan, heat 1/3 cup butter with 1 cup brown sugar, 1/3 cup flour and 2 cups pecans. Spread over top of sweet potato mixture and bake for 35 minutes, uncovered at 350 degrees.

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