Mrs. Wilkes' Sweet Potato Souffle
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
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.
Makes 8 servings.
Mrs. Wilkes' Boardinghouse Cookbook
June 2001 |