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November 20, 2005

Sweet Potato Souffle

Sweet Potato Soufflé
(Taken from The Blue Willow Inn Cookbook, voted best small-town restaurant in the South by Southern Living readers)

3 cups cooked fresh sweet potatoes, peeled if baked, drained if boiled
3 eggs
1 stick melted butter
½ cup whole milk
¼ cup light brown sugar
½ cup sugar
¼ teaspoon cinnamon
1 tsp vanilla extract
1 cup miniature marshmallows
¼ cup raisins (optional)
dash of nutmeg

Preheat oven to 350 degrees. In a large bowl, mash the sweet potatoes with a whisk or potato masher. Combine them with eggs, butter, milk, brown and white sugars, raisins, cinnamon, vanilla and nutmeg. Pour into a 9 x 12 inch casserole dish, and bake for 25-30 minutes. Top with the marshmallows, and return to the oven just long enough for the marshmallows to melt.

(Note: As an alternative to marshmallows, you may top with pecans . . . )

For pecan topping:

1 cup corn flakes
1/2 cup light brown sugar
1/3 cup melted butter
3/4 cup chopped pecans

Crush corn flakes into small pieces. In a mixing bowl, combine them with the sugar, butter and pecans and mix well. If using on a sweet potato soufflé, top the just-cooked soufflé with this mixture and return it to the oven for 5 minutes to brown.

Contributed to our recipe list by Dianne.

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Posted by Willie Crawford at November 20, 2005 03:07 PM

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