"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Sweet Potato Souffle', by Jenny Villelli-Laboratory, is from -- ,
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Jenny Villelli-Laboratory Added: Tuesday, March 28, 2006
3 c. cooked and masked sweet potatoes 1 c. sugar 2 eggs 1/3 c. butter 1/2 c. milk 1 tsp. vanilla Topping: 1 c. coconut 1 c. chopped pecans 1 c. brown sugar 1/3 c. self-rising flour 1/4 to 1/2 c. butter
Mix potaoes, sugar, eggs, butter, milk and vanilla. Put in a 9x12 inch baking dish. Add topping.
Topping: Mix coconut, pecans, brown sugar and flour; put on top of potato casserole. Melt butter and drizzle over the top. Bake @ 375 degrees until brown or about 30 to 35 minutes.
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