"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, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ursula Goehl
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 C Sugar
2 Eggs
1/2 C Milk
1/3 stick Butter, melted
1 tsp Vanilla
18 oz can sweet potatoes, drained and mashed
Topping:
1/2 C Brown Sugar
1/4 C Flour
2 T Butter, melted
1/2 C Pecans

Directions:
Directions:
Mix well all ingredients except topping. Pour in buttered baking pan. Mix topping ingredients together and crumble over the potatoes. Bake at 350 for 35-45 minutes, uncovered.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe comes from my dear friend, Jean Hadden. Like me, she appreciates a recipe that is easy AND delicious... and this one is both.

 

 

 

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