Summary
| Yield | 8 |
|---|---|
| Prep Time | 45 minutes |
| Recipes | Special Needs |
| Seasons | Christmas, Winter Solstice |
Description
Ingredients
- 5c (3 pounds) cooked, mashed sweet potatoes or yams
- 3 Eggs, beaten
- 1c Lactaid eggnog
- 1c Lactaid milk
- 1c granulated sugar
- 1 1⁄2t vanilla
- 1t salt
- 3c chopped pecans
- 1c flour:
- 1c brown sugar
- 3t ground nutmeg
- 1c butter/margine
- 5c (3 pounds) cooked, mashed sweet potatoes or yams
- 3 Eggs, beaten
- 1c Lactaid eggnog
- 1c Lactaid milk
- 1c granulated sugar
- 1 1⁄2t vanilla
- 1t salt
- 3c chopped pecans
- 1c flour:
- 1c brown sugar
- 3t ground nutmeg
- 1c butter/margine
Instructions
LACTOSE FREE SWEET POTATO-PECAN SOUFFLE
5 cups (3 pounds) cooked, mashed sweet potatoes or yams
3 eggs, beaten
1/2 cup Lactaid eggnog
1/2 cup Lactaid milk
1/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
FOR TH TOPPING:
1/2 cup flour
1/2 cup brown sugar
3/4 teaspoon ground nutmeg
1/4 cup butter/margine
3/4 cup chopped pecans
Preheat oven to 375 degrees F. Grease a 2 quart casserole.
Combine sweet potatoes, eggs, eggnog, milk, granulated sugar, vanilla and salt, mixing well until blended. Spoon into prepared casserole.
Combine flour, brown sugar and nutmeg; cut in butter then stir in nuts. Sprinkle over sweet potato mixture.
Bake at 375 degrees F for 30 minutes or until top is crispy.
Servings: 8
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