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

Sweet Potato Souffle Recipe

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This recipe for Sweet Potato Souffle, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Thursday, August 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (29 oz) cans sweet potatoes, drained
3 eggs, beaten
1/4 cup milk, warmed
2 Tbsp butter, melted
1/2 tsp salt
1 (7 1/2 oz) jar Marshmallow Fluff

Directions:
Directions:
heat oven to 425 degrees.
Lightly grease a 2 1/2 quart souffle dish or casserole; set aside. In a large bowl, with mixer at medium speed, beat sweet potatoes until smooth.
Beat in eggs, milk, butter, salt and one-third of the Fluff. Pile into the souffle dish and bake 20 minutes. Remove from the oven. Turn heat to 550 degrees. Spread remaining fluff over top of sweet potatoes, spreading to the edge. Return to oven for 5 to 7 minutes more or until top is puffed and lightly browned.

 

 

 

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