Recipe courtesy of Anita Estroff
Sweet Potato Souffle
Getting reviews...
- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 272
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 3 g
- Cholesterol
- 60 mg
- Sodium
- 171 mg
- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 272
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 3 g
- Cholesterol
- 60 mg
- Sodium
- 171 mg
Ingredients
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.
