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| LA COMEDIA'S SWEET POTATO SOUFFLE | |
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1 lg. can sweet potatoes, drained and mashed 1 c. sugar 2 eggs 1/2 c. milk 1/2 tsp. salt 1/3 stick butter, melted 1 tsp. vanilla Mix well. Pour into buttered pan. TOPPING: 1 c. brown sugar 1/2 c. flour 1 c. pecans 1/3 c. melted butter Crumble topping over potato mixture. Bake at 350 degrees for 35-45 minutes, uncovered. This recipe was given to our church group by the owner of LaComedia's Supper Club, who took a shine to Martha Desembly. | |
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recipe reviews #179564
JoDe Jones (Ohio) says:
I ate this years ago but have since quirked it. Use real sweet potatoes, not canned. When I originally got the receipt it was real, not canned. Add pinch cinnamon and pinch of nutmeg to the sweet potato batter and topping.
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