"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sweet Potato Soufflé Recipe

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This recipe for Sweet Potato Soufflé, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles & Chris Boyette
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients for bottom layer:
6 raw yams boiled or oven baked, cooked & mashed (strained is better)
1/2 cup butter or margarine
1 teaspoon cinnamon or allspice (I use 1/2 tsp. of each)
1 cup brown sugar
1 cup white sugar
4 whole eggs

Topping:
2 1/2 cups rolled corn flakes (cornflake crumbs)
1/2 cup butter or margarine (melted)
1/2 cup chopped nuts (I use pecans)
1 cup brown sugar
1/2 cup coconut

Directions:
Directions:
Mix bottom layer ingredients. Add a small amount of milk if the mixture seems too stiff to pour. Slice six oranges (with thick rinds) in half. Remove the orange pulp. Place the oranges on a baking sheet and spoon the mixture into the orange halves. Be sure to leave room for the topping.
Mix ingredients until mixture sticks together, (I use my hands to mix it). Sprinkle the topping on the orange halves.

BAKE in 350 degree oven for 30 minutes.

INSTEAD OF ORANGE HALVES - I put my soufflé in a shallow square glass (8X8) baking dish or you can make several small ones and freeze them. When I freeze them I usually keep the topping in a freezer zip loc bag and put it on the soufflé when I’m ready to bake it.

Note: It may take longer (10-15 minutes more) to bake the 8X8 inch soufflé. It is ready when the middle is solid and does not shake when you move the pan. The topping will be lightly brown and crunchy.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour or more

 

 

 

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