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This recipe for SWEET POTATO SOUFFLE, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Thursday, October 18, 2007


6 large sweet potatoes, peeled & cooked till tender (you can bake them with skins on)
2 eggs
1/2 c. brown sugar (I use 1/4 c raw sugar)
2 c. marshmallows ( I omit the marshmallows)
1/3 c whipping cream
3/4 stick butter
1 teas vanilla
1- 2 teas cinnamon
1/2 teas nutmeg ( I use fresh grated)
3/4 stick butter 1/2 c. brown sugar
1/2 c. chopped pecan nuts
1 c. crushed corn flakes
I omit all topping except the Pecans, and then I put them on the last 10 min. so the oils will come out .

Mash potatoes; add eggs and sugar. Mix well. Melt butter and marshmallows in pan. Add to potato mixture; stir. Put in greased baking dish. Add topping. Heat topping in pan until butter is melted. Pour over potatoes. Bake at 400 degrees for 25-35 minutes.

Personal Notes:
Personal Notes:
This is really delicious, a true southern recipe. Mike and Jean Wilton came for dinner and they loved it also.




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