Published: November 03, 2009 08:29 pm      

Recipe Finder: Easy Souffle

Sandra Fedder of Arcata, Calif., was looking for a recipe for sweet potato casserole with a pecan crust. Eleonore Severe of Baltimore sent in a recipe for a sweet potato souffle that she says was published in her church’s cookbook.

This recipe is very easy to make, and it tasted delicious, almost like a pie without a crust. I decided to cook the sweet potatoes in the microwave but you also could bake them or even used canned ones. The souffle was light and airy, although somewhat on the sweet side. The topping was crunchy and very yummy. I might be inclined to reduce the sugar content in the souffle a little the next time I make this dish, but then again no one was complaining. In fact, I think this dish may have won a spot on my Thanksgiving menu this year.



SWEET POTATO SOUFFLE

Ingredients:

Souffle:

2 cups cooked sweet potatoes, mashed

3/4 cup light brown sugar

2 eggs, lightly beaten

1/4 cup butter or margarine, softened

1/2 cup milk

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Topping:

3/4 cup cornflakes, crushed

1/2 cup pecans, chopped

1/2 cup brown sugar

1/4 cup butter or margarine, melted

Directions:

Mix the mashed sweet potatoes, brown sugar, eggs, butter or margarine, milk, nutmeg and cinnamon until smooth and pour into a greased 2-quart casserole. Bake at 400 degrees for 20 minutes. Remove from oven and add topping.

To make topping: Melt the butter and add the rest of the ingredients to the melted butter to make a crumble. Sprinkle the crumble evenly over the baked sweet potato mixture and return it to the oven and bake for an additional 10 minutes at 400 degrees.

Makes 6 to 8 servings.

Nutrition information: (per serving) 380 calories, 18 g fat, 8 g saturated fat, 53 g carbohydrate, 4 g protein, 2 g fiber, 85 mg cholesterol, 108 mg sodium.



Recipe requests

Emily Senatore form Kodak, Tenn., is searching for a “copy cat” recipe for light and creamy cheesecake that was made by Sara Lee and used to be available in the freezer section of the grocery store. She says she can no longer find it.

Joan Kerns from Salisbury, N.C., is looking for recipes for cakes made without eggs. Her granddaughter is highly allergic to eggs, both yolks and whites.



IF YOU are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, Md. 21278, or e-mail recipefinder@baltsun.com.



By Julie Rothman

Special to The Baltimore Sun