Friday, April 3, 2009

Sweet Potato Souffle

3 large sweet potatoes ½ c. evaporated milk
1 c. sugar 2 tsp. vanilla
2 eggs beaten 1 bag marshmallows
½ tsp. salt ½ c. chopped pecans (optional)
1 stick butter

Peel and cook potatoes in pot of water until tender. Drain potatoes and whip. Add sugar, eggs (temper), salt, butter, evaporated milk, and vanilla. Mix well and put in a greased 1 ½ quart casserole. Bake: 325 degrees for 25 minutes. Place Marshmallows and pecans on top and bake for 5 more minutes.

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