Side Dish
4 - 6 servings
20 minutes
35 minutes
Chef Debbie Healy
3 cups organic sweet potatoes, cooked and mashed
1 cup sugar
1/2 teaspoon salt
2 eggs, slightly beaten
1 1/2 tablespoons butter or margarine, melted
1/2 cup milk
1 teaspoon vanilla extract
2 1/2 tablespoons margarine
1 cup brown sugar
1/3 cup all-purpose flour
1 cup pecans, chopped
Preheat oven to 350 degrees.
Mix sweet potatoes, sugar, salt, eggs, butter, milk and vanilla extract together.
Pour into a greased 8 inches square baking dish.
In a small saucepan melt margarine and stir in remaining topping ingredients. Remove from heat.
Sprinkle over souffle before baking.
Bake for 35 minutes.