Light and fluffy sweet potato souffle laced
with chopped pecans and topped with miniature marshmallows.
Sweet Potato Souffle
- 2 large eggs
- 2 sweet potatoes, cooked and mashed
- 1 1/2 cups granulated sugar
- 1/2 cup butter
- 2 cups miniature marshmallows
- 1/3 cup pecans, chopped
- 2 tablespoon all-purpose flour
- 1/3 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- Mash sweet potatoes, cream in butter and
sugar. Add eggs and stir lightly.
- Mix together the flour and pecans and
stir into sweet potatoes.
- Pour into a greased casserole and bake
40 minutes in 350°F
(175°C) oven. Take out and place
marshmallows on top. Reduce heat to 250°F (120°C) and
let marshmallows lightly browned.
Makes 6 servings.
Recipe provided courtesy of North Carolina Sweetpotato Commission.
