Recipe courtesy of Anita Estroff
Sweet Potato Souffle
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 272
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 3
- Cholesterol
- 60
- Sodium
- 171
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
3 large sweet potatoes cooked and whipped
1 cup sugar
2 eggs beaten
1/2 teaspoon salt
1 stick butter
1/2 cup evaporated milk
2 teaspoons vanilla
1 bag marshmallows
1/2 cup chopped pecans
Directions
- Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole. Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top.