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Sweet Potato Souffle
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4 cups mashed cooked sweet potatoes
3/4 cup sugar
2 tablespoons butter, softened
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
TOPPING:
2/3 cup packed brown sugar
2/3 cup chopped pecans
2/3 cup flaked coconut
2 tablespoons butter, melted
In a large bowl, combine the sweet potatoes, sugar, butter, milk, vanilla and
salt; beat until smooth. Spoon into a greased 2-1/2-qt. baking dish. Combine the
topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350°
for 40-45 minutes or until heated through and topping is browned. TEST KITCHEN
TIP The potato mixture can be prepared ahead of time and refrigerated. Remove
from the refrigerator 20 minutes before baking, then sprinkle with the topping
just before putting it in the oven.
Yield: 8 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |