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Sweet Potato Soufflé

Yield 6 to 8 servings


  • 3 cups cooked, mashed sweet potatoes
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup butter or margarine, softened
  • Dash of salt
  • 1 cup firmly packed brown sugar
  • 1/2 cup self-rising flour
  • 1/4 cup butter or margarine, softened
  • 1 cup chopped pecans

How to Make It

  1. Combine potatoes, sugar, eggs, vanilla, milk, 1/4 cup butter, and salt; beat at medium speed of an electric mixer until smooth. Spoon into a greased, shallow 2-quart casserole. Combine brown sugar, flour, 1/4 cup butter, and pecans; sprinkle over top of potato mixture. Bake at 350° for 35 to 40 minutes.

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