Sweet Potato Soufflé
Make sweet potato soufflé with brown sugar, raisins, pecans, and a marshmallow-coconut topping. A make-ahead side for Thanksgiving or Christmas gatherings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Hand mixer
- Microwave
- Microplane
- Warming tray
- Heat-saving bag
- Pot
- Stove
- Colander
- Mixing bowl
- Baking pan
- Oven
- Nonstick skillet
- Zip-top bag
- Plastic wrap
- Aluminum foil
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 2 pounds sweet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup seedless raisins
- 1/8 teaspoon nutmeg
- 1/4 cup evaporated skim milk
- 1/2 teaspoon salt
- 1 egg, slightly beaten
- Grated rind and juice of 1/2 lemon
- 2 tablespoons chopped pecans
- 1/2 9-ounce package miniature marshmallows
- 2 tablespoons shredded coconut
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