Sweet Potato Souffle

Yield: 8 servings ( Serving Size: servings )
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  • 2 tablespoon(s) butter, melted
  • 1/4 cup(s) butter, melted
  • 3 whole(s) eggs
  • 1/2 cup(s) evaporated milk
  • 2 teaspoon(s) freshly ground nutmeg
  • 3/4 teaspoon(s) orange extract
  • 1/4 cup(s) pecans, chopped
  • 1/4 teaspoon(s) salt
  • 1/4 cup(s) self-rising flour
  • 1 cup(s) sugar
  • 3 cup(s) sweet potatoes steamed and mashed(about 5)
  • 2 teaspoon(s) vanilla


  1. Mix the above ingredients well. Pour into a buttered baking dish. (Can be made ahead and refridgerated at this point)

  2. Just before baking top with the following the last 4 ingredients.

  3. Blend ingredients by handusing a pastry blender or fork until a coarse, crumb-like mixture. Sprinkly on top of the sweet potato mixture. Bake uncovered at 350-375 for 45 minutes until puffed slighly in center.
June 2012

This recipe is a personal recipe added by LynnAW08 and has not been tested or endorsed by MyRecipes.

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