SWEET POTATO SOUFFLE|
3 c. cooked, mashed sweet
1 c. sugar
1 tsp. vanilla
1/2 c. milk
1/2 c. butter, softened
dash of salt
1 c. firmly packed brown sugar
1/2 c. self-rising flour
1 c. chopped pecans
Preheat oven to 350 degrees. Combine potatoes, sugar, eggs,
vanilla, milk, 1/4 cup butter and salt with electric mixer;
beat at medium until smooth. Spoon into shallow greased,
2-quart ovenproof dish. Combine brown sugar, flour, remaining
butter and pecans. Sprinkle on top of potato mix. Bake 35 to
40 minutes. Serve at once. Makes 6 to 8 servings.
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