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The Griffin Society Wine Club

Sweet Potato Soufflé

From Katherine Moore

For potato layer:

  • 3 cups sweet potatoes – fresh or canned
  • 2 eggs
  • ½ cup milk
  • 1 tsp. Vanilla
  • 1 cup sugar
  • ½ tsp. Salt
  • 1/3 stick margarine, melted

Cook, peel, and mash raw sweet potatoes or drain and mash canned potatoes. Lightly beat the eggs. Combine with potatoes. Add remaining ingredients and beat until fluffy. Remove all potato strings. Grease casserole baking dish. Pour potato mixture into dish. Preheat oven to 350° F.

For topping:

  • 1/3 stick margarine, melted
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans

Combine first 3 ingredients and mix well. Stir in nuts. Pour evenly over potato mixture in baking dish. Bake 35 minutes at 350° F.

Note 1: I generally omit the salt and melted butter and cut the sugar in half for the potato layer. One can also substitute butternut squash or acorn squash or even carrots for the sweet potatoes.

Note 2: To microwave, also cut the milk in half. Microwave 5 minutes at 50% power. Stir vigourously. Microwave 5 minutes at 50% power. Stir well. Then pour into casserole dish. If still ‘soupy’ microwave another 5 minutes at 50% power before adding topping. Microwave another 5 minutes at 50% power.

Note 3: The topping is also good with coconut in it. Use up to one cup of flaked coconut, and add it with the nuts

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