Sweet Potato Soufflé                   

The Kitchen

Table

5-6 sweet potatoes baked & peeled

1 stick butter softened

3 eggs

1 tsp vanilla

1 cup shredded coconut (raw & unsweetened)

 

Whip all the ingredients above on high setting and place in  baking dish.

 

 

 

TOPPING:

2 tbsp Maple syrup or Barbados molasses

1 ½ cups pecans chopped

½ stick of butter softened

              

Combine above and pour over top of sweet potatoes.

 

Bake at 350 degrees for 30 to 45 minutes.

 

 

Tastes like a dessert and

a favorite for your holiday dinners.

 

 

 

 

 

 

 

 

 

 

 

Click on the links below to navigate through  the pages of

Vitality Journal

November 2008 issue.

Missouri Kitchen