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