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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sweet Potato Souffle' Recipe

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This recipe for Sweet Potato Souffle' is from St. Augustine & St. Johns County Board of Realtors Cookbook, 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:  
3 cups cooked mashed sweet potatoes. It is easier to boil them whole and peel them after the skin starts to curl.
½ cup sugar-brown, raw, white…whatever you like just not powdered
½ tsp. salt
½ stick butter-yes real butter-organic/unsalted is good
½ cup milk- but you may only want ¼ cup
2 beaten eggs-farm fresh real eggs
1 ½ tsp. vanilla- real vanilla not that imitation stuff
Cinnamon, nutmeg and ginger… or not. Add what you like. I usually do not use ginger
Blend together and put into casserole dish while you make the topping.
Topping:
½ cup of brown sugar
1/3 cup of flour-all purpose
1/3 cup of butter-yep the real stuff
1 cup of chopped pecans
Mix together thoroughly and spread on top of sweet potatoes
Directions:
Directions:
Bake for one hour at 350 but check on it and make sure it is not cracking and drying out. It will brown on top but should not burn so use middle rack in oven.
Personal Notes:
Personal Notes:
Original recipe from Gwen in Florida passed down to Aunt Jan and now to you.
This recipe will give you a heart attack so just try not to eat too much!

 

 

 

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