Vegetables & Sides |
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Sweet Potato Soufflé – 2003
Recipe courtesy of Bill Krejci
INGREDIENTS
POTATOES
PREPARATION
Boil whole potatoes until fork tender; peel and slice. Preheat oven to 300 degrees. Using blender or food processor, puree cooked potatoes until smooth. Beat potatoes, milk, vanilla, sugar, eggs and butter. Bake in an ungreased 9x13 casserole dish until edges leave the side of the pan…approximately 45 minutes.
Mix ingredients for topping and spread on top of baked soufflé. Brown topping under broiler for about 1 minute.
Angie and Bill Krejci are Emma's Godparents.
POTATOES
- 2 pounds sweet potatoes
- ½ cup sugar
- 1 ½ cups milk
- 4 eggs
- 2 teaspoons vanilla
- 6 tablespoons butter -- melted
- 3 tablespoons butter -- melted
- ½ cup brown sugar, packed
- ½ cup pecans -- chopped
- ¾ cup corn flakes -- crushed
PREPARATION
Boil whole potatoes until fork tender; peel and slice. Preheat oven to 300 degrees. Using blender or food processor, puree cooked potatoes until smooth. Beat potatoes, milk, vanilla, sugar, eggs and butter. Bake in an ungreased 9x13 casserole dish until edges leave the side of the pan…approximately 45 minutes.
Mix ingredients for topping and spread on top of baked soufflé. Brown topping under broiler for about 1 minute.
Angie and Bill Krejci are Emma's Godparents.