Sweet Potato souffle

16 September 2006

2 medium-large sweet potatoes
1/2 cup milk
1/3 cup brown sugar
2 eggs
2 tbsp butter
1/2 tsp nutmeg
1/2 tsp cinnamon

Cook the sweet potatoes (oven or microwave oven) then scoop out the insides and mix with the other ingredients before placing in a piepan.
Cook at 400 degrees for about 20 minutes (or until tilting the pan back and forth doesn’t remind you of jello). If you’re cooking in a deeper and less wide container
(sweet potato mixture is over 1.5 inches deep) reduce heat and increase cooking time.

Topping

butter
walnuts
brown sugar

Mix the ingrediants and top the sweet potato mixture after it has cooked, cooking for a further 10 minutes at 400 degrees.

One Response to “Sweet Potato souffle”

  1. […] salad. As in other recent years, I was responsible for that dish. I also prepared Jessica’s sweet potato dish (though I used pecans instead of walnuts) a second year in a row. My mother declared that […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: