[Roscoe]

By popular demand, I've made this for the past 10-12 years. By request, I've given out a dozen copies to friend/relatives. Be careful, if you make it you will be asked to make it every year. This year I roasted the potatoes instead of boiling. I think this gave it a bit more flavor.

Sweet Potato ‘Souffle’ Cordele Mcleod

4-5 lbs. sweet potatoes cut into pieces
1 stick unsalted butter, cut into bits and softened
1 cup granulated sugar
4 large eggs
3 tablespoons self-rising flour
1 cup milk
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
½ cup or more chopped pecans
2 tablespoons firmly packed dark brown sugar
¼ teaspoon cinnamon

In a large kettle combine the potatoes and enough cold water to cover them by 1 inch bring the water to a boil and
boil the potatoes for 30-45 minutes or until they are tender.

Drain the potatoes, peel them, and transfer them to a large bowl. With an electric mixer beat the potatoes until they are smooth, beat tin the butter, the granulated sugar, eggs (1 at a time), flour, milk, salt extracts and a few nuts. You can add the chestnut puree if used. Combine well and divide mixture between two 1-½ quart soufflé dishes.

In a small bowl combine well the pecans, brown sugar and the cinnamon. Sprinkle the mixture on top of the ‘soufflés’ and bake the soufflés in the middle of a preheated 350 oven for 1 hour. Serves 10-12

Note: I’ve also used chopped chestnuts or chestnut puree. I’ve never used the coconut extract.