Sweet Potato Soufflé
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 teaspoon cinnamon
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1/2 teaspoon nutmeg
- 1 1/2 cups sugar
- 1/2 cup evaporated milk
- 1/2 cup shredded coconut
- miniature marshmallows
- 1/2 cup butter or margarine, melted
- 2 eggs
- Carbohydrate 94 g(31%)
- Cholesterol 75 mg(25%)
- Fat 22 g(34%)
- Fiber 9 g(35%)
- Protein 7 g(15%)
- Saturated Fat 12 g(59%)
- Sodium 162 mg(7%)
- Calories 589
Preparation Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the remaining ingredients (except marshmallows) and mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown. Mrs. Wilkes' Boardinghouse Cookbook Ten Speed Press
Preparation Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the remaining ingredients (except marshmallows) and mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown. Mrs. Wilkes' Boardinghouse Cookbook Ten Speed Press
