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Yam Souffle


6 cups cooked mashed sweet potatoes (2 1/2 to 3 pounds potatoes)
2 eggs
1/4 cup brown sugar
1/4 cup melted butter
1 teaspoon salt
1 teaspoon cinnamon
1 cup pecan halves
1/2 cup brown sugar
1/4 cup melted butter

Beat 2 eggs, 1/4 cup brown sugar, 1/4 cup butter and 1 teaspoon each salt and cinnamon into 6 cups cooked mashed sweet potatoes. (If potatoes seem dry, beat in orange juice - up to 1 cup - until moist and fluffy.) Put into 1 1/2 quart casserole. Arrange pecans on top, sprinkle with brown sugar and drizzle with 1/4 cup melted butter. Bake uncovered in 375 degree oven for 20 minutes.

Serves 6 to 8.




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.