The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Sweet Potato Souffle Crunch
* 3 cups cooked, mashed sweet potatoes
*
1 cup sugar
*
1/2 teaspoon salt
*
2 eggs, slightly beaten
*
2 1/2 tablespoons butter or margarine, melted
*
1/2 cup cold milk
*
1 teaspoon vanilla
Mix all ingredients together and pour into a greased baking dish.
Cover with crunch topping.
Bake at 350° for 35 minutes.
Crunch Topping
Melt 2 1/2 tablespoons of margarine.
Add 1 cup brown sugar, 1/3 cup all purpose flour and 1 cup chopped pecans.
Be sure to measure your potatoes and not guess. I have made mine to soupy before. So if you end up with more or less than three cups you can measure everything else accordingly.
