SWEET POTATO SOUFFLÉ
INGREDIENTS:
3 cups cooked and mashed sweet potatoes
1/3 stick margarine (melted)
2 eggs
1/2 cut sweet milk
1 cup white sugar
1 teaspoon vanilla flavoring
1/2 teaspoon salt
TOPPING:
1 cup chopped pecans
1 cup light brown sugar (packed)
1/3 cup flour
1 dash of salt
1/3 stick margarine (melted)
1 cup coconut (optional)
Mix together and put into a greased baking dish 8 inches square x 2 inches
deep . Mix topping and
sprinkle over soufflé. Bake at 350 degrees for 25 minutes.
Recipe from Rachel Myers, Adcock Family Traditions Cookbook, 1997.
I used a 13x9x2 Pyrex baking dish for the soufflé below, however an
8 inch square x 2 inch Pyrex baking would be better. My bad on the
baking dish selection today. Bill Porter 09-06-08.
Recipe from Rachel Myers, Adcock Family Traditions Cookbook, 1997. Pix below
of Wink and Rachel Myers.
