When Lover Boy and I first moved to Georgia I worked in Macon at a nursing home as the Recreational Therapy Director. I loved my residents! They were totally totally totally different from me (a girl from the suburbs of Chicago living in the deep South) but I had the most fun with them out of any of the places I ever worked. I loved them and they loved me back.
I had organized a “Home Cookbook” and had asked the resident’s family members to bring in recipes that were their (the resident’s) favorites. The participation was astonishing! Again out of all of the places I have worked they had the best participation in activities! With 100 residents I was able to put together a nice cookbook.
This Sweet Potato Souflee recipe came from my favorite resident, Edna Rozar (yes, I’m admitting to having a favorite resident…oh well!) It is out of this world good. It shouldn’t even be a side dish, it should be dessert. I make it every holiday and everyone in our family loves it!
Edna and her son Fred. (don’t be fooled by Fred’s attire – this picture was not taken 30 years ago, it was taken in 2007! haha) Fred was kun-tree! Holy mama was he ever! But he was one of the nicest people I have ever met. He may have smoked 39 packs of cigarettes a day and drank 104 cups of black coffee each day but was he an amazing son! He and his wife came every.single.day for hours to visit with Edna. (Edna was 93 in this picture)
I know you probably have no care or concern of seeing these pictures, but when I look back on my recipes I enjoy remembering the people who shared them with me first. – This picture was taken of the ladies who participated in my full blown beauty pageant, Edna is on the far right.
My brother had come down and spent several weeks with Lover Boy and I one summer. He came to work with me every day and helped out. He had a blast as well!
But enough jabbering…here is the Souffle!!
You need cooked sweet potatoes. I am always in a rush so I just nuke them in the microwave on the potato setting. Let them cool and then peel away the skin
Mash em up!
Lightly beat eggs in a separate bowl
Pour egg mixture into potato mixture
Slice in the butter
Add in milk
Add vanilla and mash
Pour into a 9×13 baking dish
In a separate bowl make the topping. Combine butter and brown sugar
Add flour and chopped pecans. Mix together
Pour topping all over the souffle
Bake and enjoy!
- 3c cooked mashed sweet potatoes
- 1c sugar
- 3 eggs slightly beaten
- ½stick olio
- ½c milk
- 1t vanilla
- 1c light brown sugar
- ½c self rising flour
- ½stick olio
- 1c chopped nuts
- Preheat oven to 350 degrees
- Combine all ingredients, pour into buttered 9x13 dish and top with:
- Melt olio add other ingredients, mix by hand, put on top of sweet potato mixture
- Bake at 350 until topping is light brown - 20-25 min
- *Self rising flour = if all you have is all purpose: for each cup of APF add ½tsp baking soda + ½ tsp salt - mix
- What you need for this recipe= ½c flour, ¼tsp salt, ¾tsp baking soda
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