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Recipe of the Month


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SWEET POTATO SOUFFLE

 thanks to Debbie Lee

 
3 cups sweet potatoes (drained if from a can) and mashed (you can use fresh sweet potatoes if you cook them fork tender before adding them to the recipe)
1 cup sugar
½ tsp salt
2 eggs
2 ½ tablespoons butter, melted
½ cup milk
1 tsp vanilla
 
Mix all ingredients and place in greased baking dish.
 
For topping:
1 cup light brown sugar
1/3 cup flour
1 cup chopped pecans
2 ½ tablespoons butter, melted
1 cup coconut (optional)
 
Mix ingredients together and sprinkle over sweet potato mixture
 
Bake at 350F for 25 minutes
 


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