MANY HAVE FEASTED ON THIS RECIPE AND LIVED TO TELL THE TALE:
SWEET POTATO SOUFFLE
4-5 cups of cooked and mashed sweet potatoes
1 stick butter, softened
1 t. vanilla
1 1/2 cups sugar (omit if you're using canned potatoes in syrup)
1/2 t. allspice
1/2 t. cinnamon
1 can Eagle Brand sweetened condensed milk
1 c. pecans, chopped
Stir softened butter into hot mashed potatoes.
Beat together the eggs, vanilla, sugar, allspice, cinnamon, milk and nuts. Stir mixture into potatoes and mix well.
Bake at 350 for 30 minutes.
1/2 stick butter
1 1/2 cups brown sugar
1 1/4 c pecans, chopped
Mix topping ingredients together and sprinkle over top of casserole. Return to oven and bake at 325 for 20 minutes or until tooth pick comes out clean.
(Squash or pumpkin may be substituted for potatoes)