Wednesday, November 9, 2011

Sweet Potato Souffle

1 large can sweet potatoes (or yams) drained & mashed
1 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. milk
3/4 stick of butter (don't use margarine)

Mix all together and put into a greased 9X13 dish.

1 C. brown sugar
1/3 C. (a little less) rice flour
1/3 C. butter (don't use margarine)
1 C. chopped pecans

Melt butter and pour over sugar flour & pecans. Cook at 350 for about 30 minutes or until the center isn't jiggly.

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