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Sweet Potato Souffle


2 cans sweet potatoes, drained, (1 lb.-13 oz. each)
1-1/4 cups sugar
1/2 cup milk
6 tablespoons butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs

TOPPING:
1 cup chopped pecans
1-1/2 cups crushed corn flakes
1/2 cup brown sugar
6 tablespoons melted butter

Blend together well until pureed. I use a food processor but an electric mixer works as well. Pour into a greased 13x9 casserole dish (I use Mazola No Stick Spray) and bake at 400 degrees for 20 minutes. While this is baking, mix the topping.

TOPPING:

An easy way to crush the corn flakes is to put them in a zip lock baggie and roll a rolling pin over it till they're crushed, lots neater too!!!!!! After the first 20 minutes of baking the casserole, top it with the topping mixture and bake another 10 minutes, then enjoy




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.