SWEET POTATO SOUFFLE

Friday, November 11, 2016

JOIN OUR EMAIL LIST

Stay on board with all of the latest blog posts.


1.jpg

Ingredients

Quantity

Sweet potatoes

3 lbs

Margarine (room temperature)

¼ cup

Sugar

¼ cup

Soy milk or almond milk

¼ cup

Egg

1

Vanilla

½ tsp

Salt

¼ tsp

 

 

Cornflakes cereal &ndash crushed

1 ¼ cup

Chopped pecans

1/3 cup

Brown sugar

1 tbsp

Margarine &ndash melted

1 tbsp

Mini marshmallows

1 cup

  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  2. Put the sweet potatoes directly onto the baking sheet and bake for about 1 hour until potatoes are tender. You should be able to easily stick a fork into them when they are done.
  3. Remove the potatoes from the oven and reduce the heat to 350 degrees. Grease a 9 inch pie plate with nonstick spray and set aside.
  4. For the topping - mix together the cornflakes, pecans, brown sugar and melted margarine until the mixture is very well combined and then set aside.
  5. Remove the peel from the potatoes. Using an electric standing mixer or hand mixer - blend together the potatoes, margarine, sugar, vanilla, eggs, milk and salt until it is very well combined.
  6. Pour the sweet potato mixture into your pie dish. Sprinkle the cornflake topping around the edges and leave a circle in the middle.
  7. Bake in the oven for about 20 minutes. Remove from the oven and add the marshmallows in the center and then return to the oven for another 5 minutes just until they are slightly brown on top.

Enjoy!

Click here to print the recipe





Disclaimer: Cruise Kosher suggests the top Kosher Cruise Agents and is not responsible for bookings made with those companies.

CLIA Logo


Facebook Logo

^