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2012-01-05 digital edition

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2012-01-05 / General Stories

From the Chef’s Corner

Sweet Potato Souffle
by Chef Deedle

At this time of the year, sweet potatoes are at their best. There are so many variations and ways to prepare them: pies, casseroles, soup and baked. This one you must try.

4 cups mashed cooked sweet potatoes
¾ cup sugar
1/3 cup milk
3-4 Tbsp butter, softened
2 tsp vanilla
½ tsp salt
Topping:
2/3 cup packed brown sugar
3 Tbsp butter, melted
½ cup flaked coconut
2/3 cup whole pecans









In a large bowl, combine sweet potatoes, sugar, milk, vanilla, butter and salt; beat until smooth. Spoon into greased 2 ½ quart baking dish. Combine the topping ingredients – sprinkle topping over potato mixture. Arrange pecans on top of soufflé. Bake uncovered at 350 degrees for 40 to 45 minutes or until topping is browned.

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