Sweet Potato Souffle III

Name: Sweet Potato Souffle III
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 79 milliliters melted butter; 237 milliliters dark brown sugar; 2 eggs, beaten; 79 milliliters all-purpose flour; 118 milliliters milk; 237 milliliters chopped pecans; 1 teaspoons salt; 6 sweet potatoes; 1 teaspoon vanilla extract; 237 milliliters white sugar

Sweet Potato Souffle III is a vegetarian recipe with 8 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 484 calories, 5g of protein, and 18g of fat. If you have salt, brown sugar, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender.

Ingredients you will need

Sweet Potato

Water

Equipment you will use

Pot

Drain, allow to cool and remove skins.

Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.

Ingredients you will need

Butter

Equipment you will use

Casserole Dish

Oven

Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.

Ingredients you will need

Potato