LACTOSE FREE SWEET POTATO-PECAN SOUFFLE

Summary

Yield8
Prep Time45 minutes
RecipesSpecial Needs
SeasonsChristmas, 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