| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
New Orleans |
Side dish, Vegetables |
8 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Sweet potatoe; cookd; mashed |
| 1 |
c |
White sugar |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Vanilla |
| 1/2 |
c |
Margarine; melted |
| 1/2 |
c |
Half and half |
| 2 |
|
Eggs |
| 1 |
c |
Brown sugar |
| 1 |
c |
Pecans; chopped |
| 1/3 |
c |
Flour |
| 1 |
c |
Coconut |
| 3/4 |
c |
Margarine; melted |
INSTRUCTIONS
TOPPING
In a large bowl, beat drained sweet potatoes with electric mixer. Add
remaining ingredients and beat well. Pour contenets into greased souffle
dish and bake 15 minutes at 350 degrees. While this is baking prepare
topping.
Topping: Put brown sugar, pecans, flour and coconut in a bowl and mix well.
Drizzle melted margarine over and toss again until well coated. Remove
souffle from oven and sprinkle topping over. Return to oven for 15 minutes
more or until topping starts to brown.
Serves 8.
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman
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