My grandmother Madolyn passed away last week after living 95 years of greatness. She exuded love, grace, style and Southern charm. No one has ever told me that they love me more than my grandmother and no one can cook like her either. Grandma (Gaga) did not believe in cooking light and always thought things tasted better fried or sweetened. Our family favorites were her Thanksgiving dishes and today I share her Sweet Potato Soufflé recipe with you.3 small cans or 1 large can of sweet potatoes, cooked and mashed
1 c. sugar
3 eggs
½ c. milk
½ stick of butter or margarine
1/2 c. milk
1 tsp. vanilla
1 tsp. cinnamon
Combine all above ingredients for in greased baking dish (use cooking spray or butter). Then combine all topping ingredients and sprinkle over top. Bake at 350 degrees for 30 minutes.
Topping:
1 c. brown sugar
1 c. sugar
3 eggs
½ c. milk
½ stick of butter or margarine
1/2 c. milk
1 tsp. vanilla
1 tsp. cinnamon
Combine all above ingredients for in greased baking dish (use cooking spray or butter). Then combine all topping ingredients and sprinkle over top. Bake at 350 degrees for 30 minutes.
Topping:
1 c. brown sugar
1/3 c. self rising flour
1 c. chopped pecans
1/4 c. melted butter
1 small box of raisins
Sprinkle of coconut
1 small box of raisins
Sprinkle of coconut
