Tuesday, March 4, 2008

Yummy Sweet Potato Soufflé

This is probably one of the yummiest pictures I have ever taken! Oh, in the pan behind the orange heaven is honey-mustard chicken...that can be an entire post of its own sometime. So good! I digress. I was served this delicious treat about 2 years ago...and instantly I became a sweet potato fan. (I don't think I ever even bothered to put sweet potatoes on my plate until then) Because it takes me a really long time to do stuff, I finally made this sweet goodness on Sunday. It was so easy. I don't know why it took me so long to try it. The kiddos suffered through the cooking event, but don't they say you have to introduce new foods to kids like 6 times before they "like" it? Bummer, I guess I have to make it again..hehehe. Anyway, we have had left-overs and they are all I can think about. I don't think (in fact I know) that this is not a Weight Watchers friendly dish. Oh well, sweet potatoes are good for you right? Here is the recipe..try it and see what you think!
Sweet Potato Souffle

1 (18 ounce) can sweet potatoes, drained and mashed. (I used 3 huge potatoes and boiled them, peeled them then mashed them)
1 cup sugar
2 large eggs
1/2 cup milk
1/2 teaspoon salt
3 tablespoons butter, melted
1 teaspoon vanilla extract

Topping
1 cup brown sugar, packed
1/2 cup flour
1 cup chopped pecans (I used chopped walnuts)
1/3 cup butter, melted

1. Preheat oven to 350 degrees.
2. Combine soufflé ingredients, mixing well. Pour into buttered, 2-quart souffle dish.
3. Combine topping ingredients, mixing well. Crumble over the potato mixture.
4. Bake uncovered 35-45 minutes.

1 comment:

John Hamer said...

Wow, yummy.

I just made a huge pot of buffalo chili --- made with ground buffalo meat. Mike says it's in the top 20% of chilis. That's decent.