Sweet Potato Soufflé
2 c cooked yams
1 c sugar (or Splenda)
¾ stick butter (or margarine)
1 c milk (or ½ c if using canned yams)
½ tsp nutmeg
½ tsp cinnamon
1 c sugar (or Splenda)
¾ stick butter (or margarine)
1 c milk (or ½ c if using canned yams)
½ tsp nutmeg
½ tsp cinnamon
Mix all ingredients well with mixer, then pour into a
prepared casserole dish. Cover and bake at 400 degrees for 50 minutes. (The soufflé
should be “set”, rather than wet looking and jiggly in the middle.)
Topping:
¾ c crushed corn flakes
½ c brown sugar
½ c chopped pecans
¾ stick butter (or margarine)
¾ c crushed corn flakes
½ c brown sugar
½ c chopped pecans
¾ stick butter (or margarine)
Combine topping ingredients, then spread over the potato
mixture. Return the soufflé to the oven for another 10 minutes at 400 degrees.
Note: If you have
lots of dishes competing for oven space, you can cook the base the day before,
then bring it to room temperature shortly before the meal, cover with topping,
and do the last 10 minutes of cooking. It will taste wonderful.
