Sweet Potato Souffle - YUM!!!

[Beaverhausen]

1 2lb 8oz can (40 oz) Sweet Potatoes
1 cup Sugar
1/2 cup Sweetened Condensed Milk
1/3 cup melted Butter
2 beaten Eggs
1 tsp. Vanilla

Topping:
1/2 cup Coconut
1/2 cup chopped nuts (pecans)
1/2 cup Brown Sugar
3 tbl. Flour
3 tbl. melted Butter

Mash and whip the sweet potatoes. Combine with sugar, sweet milk, butter, eggs and vanilla and pour into buttered dish (I use a 2 quart casserole dish-I think it's 2- not sure but it's actually a little too big.) Sprinkle topping over mixture and bake for 40 minutes at 350 degrees.

My notes:

I get fresh sweet potatoes and boil them myself with the peels on. If you do this keep in mind it takes forever to get them soft enough and you have to drain them really well or it's too watery. I also don't use the coconut in the topping but if you have any coconut lovers you may want to use it. I think it usually takes longer to cook- you want the top to brown a little bit. Of course everyones oven is different. This is easy to cook beforehand (even the day before) and reheat when you need it.

Enjoy!!!

[Neecy]

1. hey, this sounds good

I love sweet potato casseroles, but I despise that marshmallow junk that's often in the recipes. This one looks really good, I think I'll give it a shot on Thursday (and, like you, I'll probably ditch the coconut).

I used to have the best recipe for this that called for the syrup from the canned yams - it was so rich it was almost like a sweet potato pie without the crust. Alas, I lost it in a move and haven't been able to find it anywhere. This one looks like a good substitute - thanks!

[mrbassman03]

2. I wonder if I could use a big can of pumpkin instead...

and add some nutmeg, cinnamon, etc...

[Cadence]

3. MMmmm. I'm going to try this

and I'm going to melt marshmallows on top instead of coconut. Thanks for the post!