Sweet Potato Soufflé
Coconut, lemon rind, and raisins are a bright surprise. "A lot of people buy my cookbook just to get this recipe," says Mrs. Wilkes.
4.3
(38)
Sweet Potato Soufflé
Recipe information
Yield
Makes 8 servings
Ingredients
4 pounds sweet potatoes, pared and sliced
1 1/2 cups sugar
2 eggs
1/2 cup raisins
Grated rind and juice of 1 lemon
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup evaporated milk
1/2 cup chopped pecans
1/2 cup butter or margarine, melted
1/2 cup shredded coconut
Miniature marshmallows
Preparation
Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the remaining ingredients (except marshmallows) and mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown.
Mrs. Wilkes' Boardinghouse Cookbook
Ten Speed Press
