"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet Potato Souffle Recipe

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This recipe for Sweet Potato Souffle, by , is from Food for Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Leigh Wilson
Added: Tuesday, March 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. small sweet potatoes
1/4 lb. butter or margarine
1/4 c. sugar
1/3 c. light cream
2 eggs, beaten
Cinnamon and/or allspice to taste
2 c. miniature marshmallows

Directions:
Directions:
Cook the sweet potatoes in water to cover in a saucepan for 1 hour or until tender; drain. Peel the potatoes and mash in a large bowl. Add the butter, sugar, cream, eggs and cinnamon; mix well. Spoon into a greased 2-quart baking dish. Bake at 350 F for 30-40 minutes or until the center is set. Increase the oven temperature to 475 F. Top with marshmallows. Bake for 3-5 minutes or until golden brown.
*Variation: Omit the marshmallows, reduce the sugar slightly and fold in 1/2 c. raisins and 1/2 c. toasted pecans.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a holiday favorite!

 

 

 

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