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Sweet Potato Souffle
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A sweeter and different way to make better sweet potatoes

Amy R. Bills


  • 3 cups (700 ml) sweet potatoes, fresh or canned
  • 1 cup (225 ml) sugar
  • 1/2 tsp (2 ml). salt
  • 2 delicately beaten eggs
  • 1/3 stick mragarine
  • 1/2 cup (125 ml) sweet condensed milk
  • 1 tsp (5 ml). vanilla
  • Topping:
  • 1/3 stick margarine
  • 1 cup (225 ml) brown sugar
  • 1/2 cup (125 ml) flour
  • 3/4 cup (175 ml) quick oats
  • Mix all souffle ingredients together and pour into greased medium sized casserole dish.
  • Cover with topping.
  • To make topping:
  • Soften margarine, and mix all ingredients together well.
  • It will be dry, crumble on top of potato mixture.
  • Bake at 350 degrees (175 C.) for approximately 35 minutes.

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