| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sweet Potato-Pecan Souffle

5 cups (3 pounds) cooked, mashed sweet potatoes or yams
3 large eggs, beaten
1/2 cup eggnog
1/2 cup milk
1/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1/4 cup butter
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
3/4 teaspoon ground nutmeg
3/4 cup chopped pecans

1. Combine sweet potatoes, eggs, eggnog, milk, granulated sugar, vanilla and salt, mixing well until blended. Spoon into buttered 2 quart casserole.
2. Cut butter into combined flour, sugar and nutmeg; stir in nuts. Sprinkle over sweet potato mixture.
3. Bake at 375°F (190°C) for 30 minutes or until top is crispy.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.

||| Save this Recipe on Delicious |||