"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Sweet Potato Souffle Recipe

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This recipe for Sweet Potato Souffle, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Mayle


Main dish:
2 pounds sweet potatoes, scrubbed
1/4 cup butter or margarine melted
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 tsp salt
1 tsp vanilla
1 tsp ground cinnamon
3 eggs
1/2 cup milk

1/2 cup brown sugar
1/2 cup pecans (optional)
1/3 cup butter or margarine melted (can use less)

Preheat oven to 350. Butter a 2-quart baking dish. Set aside. Boil potatoes in water to cover until tender. Drain and cool slightly; peel and quarter potatoes. In a large bowl combine sweet potatoes, butter, sugars, salt, vanilla, cinnamon, eggs and milk. Beat to combine. Pour into prepared dish.

To make the topping, combine brown sugar, pecans, flour and butter in a small bowl. Mix until crumbly and sprinkle over the potato mixture.

Bake 35-40 minutes or until golden brown on top and slightly firm. Serves 6.




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