Sweet Potato Souffle

When I was a kid I did not know that there were sweet potatoes. You see we reffered to this orange colored vegetable as a yam. It was not something that we ate all that much and for the most part it was the holidays when we would see the sweet dish mad with yams. Now days though the sweet potato has its own national day of recognition being January 22nd and is found in so many places from fries and potatoes to casseroles and soups. Yummy I found this recipe for sweet potato soufflé here

 

    40 oz Canned Sweet potatoes or Yams or 2 1⁄2 lb Fresh Sweet potatoes cooked

   1⁄4 c Milk

   1⁄2 c butter or margarine, melted and cooled

    3⁄4 c sugar

    2 eggs

    1 T vanilla extract

    1 c Brown Sugar

    1 c Flour

    1⁄3 c Butter/margarine chilled

    1 c chopped walnuts or pecans

 

 

With a potato masher, electric mixer, or food processor, puree the sweet potatoes. You will end up with about 3 cups of puree per 6 servings. With a whisk or electric mixer, add milk, melted butter, sugar, eggs and vanilla extract. In another bowl, stir together the brown sugar and flour. Slice the chilled butter into the brown sugar mixture. With your fingers, a fork or pastry blender, blend in the butter until the mixture is crumbly and evenly mixed. Stir in the chopped nuts.

 

Spread sweet potato mixture in a greased or spray coated baking dish. Evenly distribute the crumbles over the sweet potatoes. Bake at 350° for 25 – 30 minutes.

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