A Recipe from Me to You

I'm working on a post for my Quill of the Heart blog, so today I thought I would offer up the recipe for that Sweet Potato Souffle. It's the long time favored dish of a local dinner theather, La Comedia, and it made the rounds at many a corporate holiday luncheon.

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For the best, optimum flavor-- do yourself a huge favor and don't skimp on the ingredients! DO NOT use canned sweet potatoes. Trust me on this; peal and cook them fresh. Use real vanilla extract [the best you can afford], butter [not margarine], milled cane sugar, sea salt, and eggs from free-range chickens. [rant]Keep it as organic, unprocessed, and free of growth hormones as possible. And please don't ruin it by topping it off with Cool Whip.[/rant]

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Preheat oven to 350 degrees.

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Potatoes:

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Cook the sweet potatoes and set aside. Blend together the following ingredients:

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...1 cup sugar

...2 eggs

...1/2 cup milk (half/half-for richer flavor)

...1/2 tsp. salt

...1/3 stick butter (melted)

...1 tsp. vanilla

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Add mixture to:

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...4 cups mashed sweet potatoes (in a large bowl)
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Pour into a buttered 9 x 12 baking dish.
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Topping:

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...1 cup brown sugar
...1/2 cup flour
...1/3 cup butter (melted)
...1 cup coarsely chopped pecans

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Crumble topping evenly over souffle mixture.

Place dish on middle rack. Bake (uncovered) for 35-40 minutes. Serve warm. [with or without homemade whipped cream]

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Blessings & Enjoy!