November 21, 2009

Sweet Potato Souffle

Sweet Potato Souffle
5-6 baked peeled and mashed sweet potatoes
1 cup sugar
1 teaspoon salt
1/2 cup vegan butter
4 eggs substitute or silken tofu
1 cup evaporated milk
2 teaspoons vanilla
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 cup melted vegan butter
1/3 cup coconut

1. Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
2. Peel then mash with.
3. Mix in each ingredient separately and beat after each addition until light and fluffy.
4. Pour into 15x10-inch Pyrex pan or two 9x13-inch. Mix topping ingredients together and sprinkle over sweet potatoes.
5. Bake at 325°F for 25 minutes.
6. This will puff up so don't have the pans too full.
7. This freezes very well. If you use yams it is much dryer than using sweet potatoes.

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