Sweet Potato Souffle

SUBMITTED BY: Karen Scales

"I've seen many variations of this recipe, but this is the one my family enjoys every Thanksgiving. --Karen Scales"

PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

4 cups mashed cooked sweet potatoes
3/4 cup sugar
2 tablespoons butter, softened
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
TOPPING:
2/3 cup packed brown sugar
2/3 cup chopped pecans
2/3 cup flaked coconut
2 tablespoons butter, melted

READ REVIEWS (11)

DIRECTIONS

In a large bowl, combine the sweet potatoes, sugar, butter, milk, vanilla and salt; beat until smooth. Spoon into a greased 2-1/2-qt. baking dish. Combine the topping ingredients; sprinkle over potato mixture.
Bake, uncovered, at 350 degrees F for 40-45 minutes or until heated through and topping is browned.

TEST KITCHEN TIP The potato mixture can be prepared ahead of time and refrigerated. Remove from the refrigerator 20 minutes before baking, then sprinkle with the topping just before putting it in the oven.

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REVIEWS

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Reviewed on Nov. 10, 2006 by Jennifer D

My husband and I love sweet potatoes. This recipe was fairly easy and tastes wonderful.

6 users found this review helpful

Reviewed on Dec. 28, 2006 by Tami

I made it for Christmas eve dinner. My mom loves sweet potato's and she just loved this!!! I had some left and brought them to work today and everyone here ate the rest! Now I will be bringing it for potlucks I think! :) Yummy it is definatley a keeper!!! The only thing I bought way to many potatos you only need 2 big ones or 3 small ones.

2 users found this review helpful

Reviewed on Nov. 19, 2006 by Linda

My daughter-in-law made this today and it was great. This is the first time we used this recipe.

2 users found this review helpful

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