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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Potato Souffle Recipe

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This recipe for Sweet Potato Souffle is from Thyme and Seasons, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c butter, melted, divided:more for buttering dish
3 c cooked mashed sweet potatoes (can use large can)
1/2 c orange juice
1/2 c milk
1 t vanilla extract
1/2 c granulated sugar
1/2 t salt
1 t cinnamon

Topping:
1/2 c brown sugar
1/3 c all-purpose flour
1 c chopped pecans
Directions:
Directions:
Preheat the oven to 350º. Butter a shallow dish.

In a mixing bowl, combine potatoes, juice, milk, vanilla, sugar, salt, 4 T butter and cinnamon to taste. Beat until fluffy. Spread evenly in the prepared dish.

Topping:
Combine the remaining 4 tablespoons butter with the brown sugar, flour and pecans. Sprinkle topping over potato mixture. Bake about 35 minutes, until the topping is browned and the potatoes are bubbly.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Holiday favorite!

 

 

 

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