Sweet Potato Souffle

• 5 medium sweet potatoes, peeled and finely chopped
• about 4 c. water
• 2 sticks butter
• 1 tsp. lemon extract
• 1 tsp. vanilla extract
• 2 tsp. ground nutmeg
• 1 tsp. ground cinnamon
• 1/2 c. evaporated milk
• 2 c. granulated sugar
• 1 c. flaked coconut
• 2 eggs

1. Preheat oven to 375u0b0.
2. Grease a 2-quart casserole; set aside. Boil potatoes in water until tender, 15 to 20 minutes.
3. Drain. Place in large bowl and mash.
4. Add butter, lemon and vanilla extracts, cinnamon, nutmeg, milk, sugar and coconut.
5. Mix thoroughly.
6. Add eggs, stirring until well blended.
7. Pour into casserole.
8. Bake, uncovered, for 45 minutes.
9. Let cool about 30 minutes.
10. Serves 8.

sweet potatoes, water, butter, lemon extract, vanilla extract, ground nutmeg, ground cinnamon, milk, sugar, flaked coconut, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911700 (may not work)