A rich Southern favorite!

3 cups cooked, mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
2 eggs, slightly beaten
2 1/2 tablespoons butter or margarine, melted
1/2 cup milk
1 teaspoon vanilla
Crunch Topping

Preheat oven to 350°. Mix all ingredients together and pour into a greased 8-inch square baking dish. Cover with crunch topping.

Crunch Topping:
2 1/2 tablespoons margarine
1 cup brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans

In small saucepan, melt margarine and stir in remaining ingredients. Sprinkle over soufflé before baking. Bake for 35 minutes. Yields 6 to 8 servings.

Debbie Healy
Atlanta, Georgia

This entry was posted on Saturday, January 26th, 2008 at 1:50 pm and is filed under Classic Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.