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Vegetables & Sides

Sweet Potato Soufflé – 2003
​​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of  Bill Krejci

INGREDIENTS
POTATOES   
  • 2 pounds  sweet potatoes
  • ½ cup  sugar
  • 1 ½ cups  milk
  • 4 eggs
  • 2 teaspoons  vanilla
  • 6 tablespoons  butter -- melted
​TOPPING
  • 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.

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