This is my absolute favorite time of year. The trees are adorned in their fall splendor. And to celebrate this beautiful day, I decided to prepare a scrumptious Sunday feast consisting of Cornish hen, rice, green beans and sweet potato souffle.
I am sharing my mom’s recipe today, but instead of using pecans; I’m substituting almonds.
Usually, my mother would add raisins in the potatoes too, but my grandson does not like them. He likes almonds and miniature marshmallows.
2 Large precooked sweet potatoes
1 large egg
One third cup of butter
One and a half teaspoons of vanilla extract
a pinch of kosher salt
1 fourth teaspoon of cinnamon spice
one half cup of finely chopped almonds(or pecans)
1 cup of miniature marshmallows
Serves about 6-8
Preheat oven to 350 degrees.
1. Allow the potatoes to cool. Peel them, removing the outer skin.
2. Mash to a creamy consistency.
3. Add egg, butter, and other ingredients by mixing.
Save the marshmallows for the topping.
4. Spoon potatoes in a lightly greased casserole dish .
5. Layer the marshmallows over the top.
6.Bake at 350 degrees for about 15 to 20 minutes until the marshmallows are brown. Don’t let your soufflé stay in the oven too long or the marshmallows will turn black.
Cool for a few minutes and enjoy.