Mom's Sweet Potato Souffle

Note: This dish can be made the day before, partially cooked, and stored in the refrigerator. Allow 20 minutes to finish cooking before serving.

What you need:

For the souffle:

  • 5  or so cups cooked, mashed sweet potatoes (6 medium to large yams)
  • 1 1/2  cups sugar
  • 3/4 tsp salt
  • 3 eggs, lightly beaten
  • 1/2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1/8 tsp allspice
  • 4 1/2 tbsp melted margarine
  • 2/3 cup milk (low fat)
  • 11/2 tsp vanilla extract

For the topping:

  • 41/2 tbsp melted margarine
  • 11/2 cups brown sugar
  • 1/3 cup plus 3 tbsp all-purpose flour
  • 1 cup chopped pecans

What to do:

Preheat your oven to 350 degrees F. In a large mixing bowl, combine all of the souffle ingredients together until well blended. Next pour sweet potato mixture into a greased two quart souffle dish and bake for 40-45 minutes.  While the souffle is baking, stir to mix all of the ingredients for the topping in a medium sized mixing bowl.  After the souffle is finished baking, remove from heat and spoon the topping over the dish evenly.  Serves 6-8.



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