Sweet Potato Souffle

[Guest guest]

This is a recipe that was fixed often during the 20+ years I lived in

the South. I've modified it to make it healthier, and it tastes the

same to me. Feel free to experiment with different add ins. The

recipe calls for raisins, but I've used all sorts of dried fruits in

it. Instead of pecans use walnuts. If you don't like coconut, leave

it out. It's very flexible.

 

4 lbs sweet potatoes

1 tsp salt

1 cup sugar (I squirt in some honey and leave out the sugar)

2 eggs

1/2 cup raisins

1 lemon, grated rind and juice (if you don't have a lemon on hand, an

orange tastes good, too)

1/2 tsp nutmeg

1/2 cup evaporated milk (soy or other " milks " can be substituted)

2-3 tbl butter

1/2 cup chopped pecans

1/2 cup shredded coconut

 

Preheat oven to 350 degrees. Spray a loaf pan to coat. Peel and

slice the potatoes and boil in salted water to cover potatoes. Cook

until you can pierce with a fork, but be careful not to cook until

they are mushy -- they're going to bake for another half hour. Mash

the sweet potatoes with the milk and butter. Add the remaining

ingredients and pour into loaf pan or a casserole dish. Bake for 30

minutes. Turn oven on to broil and sprinkle the top with a little

coconut. Broil just until the coconut has browned.

 

Enjoy!

[Guest guest]

this sounds really delicious, thanks

 

> This is a recipe that was fixed often during the 20+ years I

> lived in the South. I've modified it to make it healthier, and

> it tastes the same to me.

>