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Sweet Potato Soufflé

Sweet Potato Soufflé by Janet Carter


3 cups mashed sweet potatoes
1 cup of sugar or 1/2 cup
1/2 tsp. salt
1/3 stick butter
1/2 cup milk
1 tsp. vanilla
2 eggs


Peel sweet potatoes, cut into several smaller sized chunks.
Boil sweet potatoes in a large boiling pot until tender.
Drain, cool, and then mash with a potato masher and then mix all ingredients together.
Put in a long casserole dish for baking.

Proceed to topping instructions.


1 cup of brown sugar
1/2 cup of self rising flour (4 tbsp)
1/2 stick of butter (4 tbsp)

Combine and sprinkle or spread over the top of the soufflé!
Optional adding chopped pecans on top before baking.

Preheat oven to 350 cooks for 30 minutes.

Serving Size:

8 servings

My Recipes & Genealogy by Janet ©1996 - 2017