Thanksgiving sweet potato souffle

Yield: 10 Servings

Measure Ingredient
3 cups Cooked sweet potatoes, mashed
1 cup White sugar
3 \N Eggs, slightly beaten
½ cup Milk
1 \N Stick margarine, softened
1 tablespoon Vanilla
1 teaspoon Baking powder
1 cup Brown sugar
½ cup Flour
½ teaspoon Baking powder
½ \N Stick margarine, melted
2 tablespoons Milk
1 cup Chopped pecans


Mix all topping ingredients. Cut 2 pieces of waxed paper larger than the top of your baking dish. On one piece, place the baking dish upside down.

With a table knife trace around the dish to get approximate size of baking dish top. Place mixed topping ingredients in the center of this shape.

Place the second piece of waxed paper over the topping to the drawn shape.

Use a rolling pin to spread the topping to the drawn shape. (Remeber to take into account if your dish flares at the top a little. You want the topping to be able to go down into the dish to set on top of the mashed potato mixture. Also, be careful not to roll the topping mixture too large, as it will be frozen when you attempt to lay it on top of the potato mixture.)

When size is accomplished and with waxed paper still intact, slide topping onto a cookie sheet and place in freezer for 15 minutes or more to harden.

(This can be done the day before.) When ready, take from freezer.

Combine mashed sweet potatoes, white sugar, beaten eggs, ½ cup milk, 1 stick softened margarine, vanilla and 1 teaspoon baking powder. Pour into greased baking dish deep enough to have room for sweet potatoes to "puff" up. A 9 inch diameter baking dish works nicely.

Starting at one corner of top piece of waxed paper on frozen topping, carefully pull paper from topping. Gently turn topping over onto the sweet potato mixture and again pull wax paper from topping. Make certain that topping goes to edges of baking dish as much as possible.

Bake approximately 30 minutes at 350 degrees.

Serves approximately 8-12 depending on how many children and large appetitites you are feeding!

NOTES : Allow plenty of time to cook this. I found the recommended 30 minutes is not long enough.

Recipe by: Jerryn Hamill Posted to MC-Recipe Digest V1 #553 by Shirley Jordan <shirleyj@...> on Apr 5, 1997

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