[A Mrs. Fly post. This is seriously good, and will make your third serving of leftovers more bearable.]
Right. So before I share my recipe, I have to clear up a couple of things.
1. I was NOT fired. I quit. Okaaay?? Not because I didn't like communicating with you guys, but it just got a little busy. Nothing personal. You can't believe everything that The Donald, I mean, The Doublefly says.
3. If Doublefly calls me a commie, I immediately retaliate by calling him Commoner or Peasant. Enough said. [LOL - later post]
Soooo... here is a recipe. Enjoy!
Sweet Potato Hawaiian Souffle
Sweet Potato Mixture:
* 3 large or 4 medium sweet potatoes, thoroughly cooked
(Boil for an hour and a half. Once cooled, peel off skin)
* 1/2 cup melted butter
* 1/3 cup milk
* 1/2 cup white sugar
* 1/2 brown sugar
* 1/2 teaspoon vanilla extract
* 2 eggs, lightly beaten
* 1 cup roughly diced canned pineapples
* 1/2 cup all-purpose flour
* 1/2 cup brown sugar
* 1/3 cup butter
* 1 cup chopped pecans or walnuts
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, mix together sweet potatoes, melted butter, milk, white sugar, vanilla extract, and eggs and puree with a hand held mixer until creamy. And I mean puree it to death baby! It'll turn the mixture not only light and fluffy, but will also cut through all the long stringy fibrous strands that you find in sweet potatoes.
3. Fold in pineapple (no liquid).
4. Spread sweet potato mixture into the prepared baking dish.
In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle topping mixture over the sweet potatoes. Bake for 30-35
You can make the souffle a couple of days ahead. However, don't sprinkle on the topping until ready to pop into the oven. Keep the topping in an airtight container in the refrigerator. This is one of my most requested recipes. The sweet potato dish goes especially well poultry and pork.
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