"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Honey-Pecan-Yam (Sweet Potato) Souffle Recipe

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This recipe for Honey-Pecan-Yam (Sweet Potato) Souffle, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

June Seidl - First Solar
Added: Saturday, July 26, 2008


2 cups cooked yams or sweet potatoes (mashed)
1 tsp salt
1 and 1/2 cups light cream (Half & Half works)
1/2 cup honey
2 Tbsp cornstarch
3 eggs (beaten)
3/4 cups pecans (chopped)

Pre-heat oven to 325
Throughly mix all ingredients in the order given. Pour in a greased 10" x 6" or 8" x 8" baking dish
Bake for 50 - 60 minutes until knife inserted in center comes out clean.
Servings: 6
Comments: Making this recipe was the only way my mother could get my sister, brother, and me to eat sweet potatoes. Now it is a family favorite for Thanksgiving dinner.




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