SWEET POTATO SOUFFLE
3 large sweet potatoes, peeled and sliced
1 cup granulated sugar
1 large egg
¼ cup butter
1 tsp vanilla extract
½ cup evaporated milk
½ tsp ground nutmeg
¼ tsp salt
2 cups mini-marshmallows
1. Fill large saucepan with potatoes and water and bring to a boil. Cook until tender (about 20 min.) Drain.
2. Preheat oven to 350 degrees F. Lightly grease 13×9″ dish.
3. In large bowl, beat potatoes and remaining ingredients (except marshmallows) at medium speed until smooth. Pour into prepared dish.
4. Bake, uncovered, for 30 minutes. Then top with marshmallows and bake for an additional 15 minutes. Marshmallows should be lightly browned and potatoes should be bubbly.
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