SWEET POTATO SOUFFLE

INGREDIENTS:

• 24 ounces sweet potatoes, boiled and mashed
• 6 ounces white sugar
• 3 ounces butter, softened
• 2 medium eggs, lightly beaten
• 1 tsp pure vanilla extract
• 4 ounces milk
• 8 ounces coconut flakes
• 3 ounces All-purpose flour
• 8 ounces (packed) brown sugar
• 8 ounces walnuts, chopped
• 3 ounces butter- melted

INSTRUCTIONS:

1. In a bowl, combine the mashed sweet potatoes with the softened butter, eggs, milk, and vanilla. Beat mixture well and then transfer to a large baking dish.
2. In a separate bowl, combine the coconut flakes with flour, brown sugar, melted butter and chopped walnuts. Pour this into the baking dish to top the sweet potatoes. Bake in a preheated oven at 175C for 35 minutes. Serve hot.

SEE MORE:

• SWEET POTATO CASSEROLE
• MOROCCAN SHEPHERD’S PIE