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Sweet Potato Souffle Recipe

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This recipe for Sweet Potato Souffle is from The Ragsdale Family 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:  
4 lbs sweet-potatoes, peeled & cut into pieces
1 stick (1/2c) unsalted butter, cut into bits & softened
1 c. granulated sugar
4 large eggs
3 T. self-rising flour
1 c. milk
1/4 t. salt
1 t. vanilla extract
1 t. coconut extract
1 t. almond extract
1/2 c. chopped pecans
2 T. firmly packed dark brown sugar
1/4 t. cinnamon
Directions:
Directions:
In large kettle combine the potatoes and enough cold water to cover by 1 inch, bring water to a boil and boil for 30 to 45 min. or til they are tender. Drain. Place in large bowl & mix with electric mixer til smooth, beat in butter, granulated sugar, the eggs 1 at a time, the flour, milk, salt, and extracts beat til smooth and well-combined. Divide mixture between two 1 1/2 qt. souffle dishes. In small bowl combine the pecans, brown sugar and cinnamon, sprinkle the mixture on top of the souffles, bake in the middle of a preheated oven 350º for 1 hour.
Number Of Servings:
Number Of Servings:
10 - 12

 

 

 

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