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Monday, November 15, 2010

Sweet Potato Soufflé

Here's a holiday favorite that is a super sweet recipe my extended family asks for every year.

Sweet Potato Soufflé

Butter a 11x13" glass baking dish.
Combine the following in a food processor or blender;
2 large cans of sweet potatoes (or buy fresh and make your own)
1 cup sugar (at the very least, I'll use evap cane juice but you could use sucanat,
maple syrup, date sugar or rice syrup, adjust to taste)
4 beaten eggs (free range)
1 cup milk  (organic, raw if you can get it)
1 tsp salt
1/2 cup butter
2 tsp vanilla
Pour into baking dish

2 cups brown sugar (Evap cane juice plus 1 tsp organic molasses per cup or sucanat)
2/3 Cup flour (use whatever type you like)
2/3 cup butter
2 cups chopped pecans

Sprinkle on top and bake at 350° for 35 minutes.
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