"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sweet Potato Souflee Recipe

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This recipe for Sweet Potato Souflee, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheila Robinson - Arlington Ward
Added: Monday, March 31, 2008


6 cups Sweet Potatoes (fresh or canned)
1/2 cup milk
4 eggs (beaten)
1 cup white sugar
1 tsp. cinnamon
1 Tab. Vanilla
2/3 cup butter (melted

Beat sweet potatoes until mashed and well blended with cake mixer.
Beat eggs until whipped well. (I whip my eggs in the blender for about 30 seconds. Then I pour milk in blender and whip both for a few more seconds.) Add egg and milk mixture and all remaining ingredients
To mashed potatoes. Blend together until well blended. Pour into buttered casserole dish (size, 9”x13”)


1 cup pecans (chopped)
1 cup light brown sugar
1 cup coconut
1/2 cup butter (melted)
1/3 cup self-rising flour

Stir together all topping ingredients until well blended. Sprinkle evenly over casserole.

Bake at 375 for 25 to 30 minutes.

NOTE: Check topping the last 10 to 15 minutes. Cover with aluminum foil if needed, so it doesn’t get overly brown.




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