Ingredients
-
4
-
-
1/2
-
1
-
4
-
3
-
1
-
1/4
-
1
-
1
-
1
-
1/2
-
2
-
1/4
-
Directions
Cordele’s Thanksgiving Sweet Potato Souffle Casseroles, Makes two 1 1/2 quart souffle-like casseroles Not really true souffles, but made in souffle dishes Adapted from Gourmet The person who submitted the original version to the magazine said it had been a favorite holiday dish made by his Aunt I clipped this recipe almost 15 years ago, meaning to try it for the holidays I think it sounds very unique with all of the extracts Hopefully I will remember to try it this year, now that I have it stored on Zaar Not for dieters!, When is the milk added? Does anyone have the original recipe from Gourmet magazine (or know the month/year issue)? Thanks , Nov 30, 2008 WOW reviews at Thanksgiving dinner For medical reasons, I left the pecans out of the topping, but did add some miniature marshmallows for a nice brown toppinng This really went over well and everyone asked for the recipe
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Have Ready Two 1 1/2 Quart Round Deep Casseroles/Souffle Dishes. |
|
3
Done
|
Cover Potatoes With Enough Cold Water to Over Them by 1" in a Large Pot. |
|
4
Done
|
Bring to a Boil and Boil Potatoes For 30-45 Minutes or Until Tender, Adjusting Heat as Needed. |
|
5
Done
|
Drain, Peel, and Then Place Into a Mixing Bowl and Using a Mixed, Beat Them Just Until They Are Smooth (without Overbeating or They Will Get Gluey). |
|
6
Done
|
Beat in the Butter, Sugar, Eggs 1 at a Time, Flour, Salt, and Extracts Until Well Combined. |
|
7
Done
|
Put Half of the Mixture Into Each of the Two Souffle Dishes. |
|
8
Done
|
Mix Together Nuts,the Brown Sugar,and the Cinnamon and Sprinkle on Top of Each Evenly. |
|
9
Done
|
Bake, Uncovered, For 1 Hour. |
