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| Sweet Potatoes |
Ingredients:
1 lg can of yams, drained
1 jar of marshmallow creme
2-3 tbsp of brown sugar
2 tbsp of butter
2 tbsp of evaporated milk
1/2 tsp of salt
Topping:
½ cup of butter
8 tbsp of brown sugar
2 cups of pecans (halves or pieces)
Directions:
Preheat the oven to 400 degrees
Mash and mix the yams, marshmallow creme, brown sugar, butter, milk and salt.
Put them into a baking dish.
Bake uncovered for 30 minutes.
During the last few minutes of baking, prepare the topping.
On the stove top, melt the butter.
Stir in the brown sugar and pecans.
Spread the topping evenly over the yams.
Return to the oven and bake for an additional 15 minutes or until bubbling.
Let the entire souffle rest for about 10 minutes or more before serving.
Author’s note: You can see in the photo that I use my crock pot (the stoneware minus the lid). I haven’t ever had a problem using it in the oven, but I don’t think it is recommended. I also triple the recipe, because they are a huge hit, and everyone loves to take leftovers home. If you want to double or triple the recipe, the topping part of the recipe stays the same. I just bake the sweet potatoes for a few extra minutes before topping them.
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