Sweet Potato Soufflé I
Try this Sweet Potato Soufflé I recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 3/4 cup white sugar
- 1 cup brown sugar packed
- 1 cup flaked coconut
- 1/3 cup butter melted
- 1/3 cup all-purpose flour
- 1 cup walnuts chopped
- 3 cups sweet potatoes mashed
- 1/3 cup butter softened
- Carbohydrate 695.725395689691 g
- Cholesterol 709.60666709139 mg
- Fat 227.475478555792 g
- Fiber 27.8926500233258 g
- Protein 59.1586417028789 g
- Saturated Fat 103.869147437912 g
- Serving Size 1 1 Recipe (1534g)
- Sodium 2099.25816865128 mg
- Sugar 667.832745666365 g
- Trans Fat 17.6404025173584 g
- Calories 4910 calories
Preheat oven to 350 degrees F (175 degrees C). Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
