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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 chopped nuts

1/3 cup pecans, chopped

2 tablespoon all-purpose flour

1/3 teaspoon lemon extract

1/2 teaspoon vanilla extract

1. Mash sweet potatoes, cream in butter and sugar. Add eggs and stir lightly.
2. Mix together the flour and pecans and stir into sweet potatoes.
3. Pour into a greased casserole and bake 40 minutes in 350 degrees F. oven. Take out and place marshmallows on top. Reduce heat to 250 degrees F. and let marshmallows lightly browned.

Makes 6 servings.

Recipe provided courtesy of North Carolina Sweetpotato Commission.