SWEET POTATOES:

2-3 sweet potatoes

Preheat oven to 400°F.

Wash and dry sweet potatoes. Poke the sweet potatoes with a fork.

Bake at 400°F until soft (a knife easily cuts in/through the sweet potato).

Allow to cool for 10 to 15 minutes until you can handle the sweet potato with your hands. Cut off the tips, run a knife down one side, and peel off the skin.

Note: Let the sweet potatoes cool before making the souffle. Adding eggs to hot sweet potatoes will scramble the eggs.

SOUFFLE:

3 cups mashed sweet potatoes
3/4 cup sugar
1/2 tsp. salt
1/3 stick margarine
2 tsp. dry butter flavored seasoning
2 eggs, beaten

Reduce oven temperature to 350°F.

Add the sweet potatoes to a bowl and mix with a hand mixer for 30 to 60 seconds. Discard strings attached to the beaters. Repeat until there are no strings attached to the beaters. Add the remaining souffle ingredients and mix. Pour mixture into a greased 9x13-inch baking dish.

TOPPING:

1 cup brown sugar
1/3 cup all-purpose flour
2/3 stick margarine, at room temp.
1/2 cup chopped walnuts or pecans

In a bowl, mix the margarine and all other topping ingredients with a fork until crumbly. Cover the sweet potatoes with the topping.

Bake at 350°F for 35 minutes.

VARIATIONS:

 • 2 large cans of sweet potatoes or yams may be substituted for 3 cups of baked sweet potatoes.
 • Butter may be substituted for the margarine. If butter is used, no dry butter flavored seasoning is needed for the souffle.

Submitted by: DAL