Sweet Potato Soufflé
Smooth and delicious, sweet potato soufflé laced with crunchy pecans and topped with miniature marshmallows.
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.