Sweet Potato Souffle

I got this recipe from someone I used to work with when I was in London. After making it for Thanksgiving dinner this year, and getting numerous requests for the recipe, it is officially time to put it on the blog. Only my friends look at this, since it is not searchable, so keep this to yourselves, buddies. Shhhh!!! Love you!

Sweet Potato Souffle Recipe

Ingredients

2-3 large sweet potatoes, peeled, boiled, and mashed

1/2 cup sugar

1/4 cup milk

1 teaspoon grated orange rind

2 tablespoons fresh orange juice

1 teaspoon vanilla extract

2 large eggs, lightly beaten (I used one egg plus one egg white to lighten it up)

1/3 cup all-purpose flour

1/4 cup butter or margarine, melted

Topping

1/3 cup all-purpose flour

1 cup chopped pecans

1/2 cup firmly packed brown sugar

1/4 cup butter, melted

Instructions

Preheat oven to 350 degrees.

Stir together first 7 ingredients, 1/3 cup flour, and 1/4 cup butter; pour into a lightly greased 13- x 9-inch baking dish.

Combine chopped pecans, brown sugar, remaining 1/3 cup flour, and remaining 1/4 cup butter; sprinkle over potato mixture.

Bake at 350 degrees for 40 minutes or until bubbly.

Yield: 10 to 12 servings