Sweet Potato Soufflé

This recipe is from Annie Thu Henrich of Turlock.

• Ingredients:

FOR THE SOUFFLÉ

3 cups cooked, mashed sweet potatoes (do not use yams)

1 cup sugar

½ teaspoon salt

1/3 stick melted butter

2 eggs

½ cup sweet cream

1 teaspoon pure vanilla extract

FOR THE TOPPING

1 cup light brown sugar

1/3 cup flour

1 cup chopped pecans

1/3 stick melted butter

1 cup dried coconut flakes

• Instructions:

Preheat the oven to 350 degrees.

To make the soufflé: Mix all ingredients in electric mixer until well blended, and very smooth and fluffy. Pour in a deep, greased baking dish.

To make the topping: Mix all ingredients, chop fine, and sprinkle over soufflé. Bake for 25 minutes. Serve warm as a side dish with roasted turkey.

Tip: Don't fill dish to the top. The soufflé will rise a few inches during baking.