Recipes: some Edible Schoolyard New Orleans favorites
Sweet Potato SouffléThis soufflé was a huge hit at Sweet Potato Fest 2013.
Category: Starters & Sides
1 pound fresh sweet potatoes* cooked. You can boil or roast them.
¾ cup milk
1 tsp vanilla
¼ cup brown sugar
3-4 tablespoons butter, melted
4 tablespoons butter, softened or melted
½ cup chopped pecans
¼ cup oats, old fashioned style (not instant or quick cooking)
½ cup brown sugar
½ cup crushed cornflakes
Beat potatoes, milk, vanilla, sugar, eggs, and butter. Bake in greased 1.5 quart baking dish until edges leave side of pan, approximately 45 minutes in a 300 degree oven.
In a bowl, mix all topping ingredients together. Spread on top of baked soufflé. Brown topping under broiler or hot oven (400 degrees) 3-5 minutes.
*You can use a 1 pound 13 ounce can of sweet potatoes, drained. However, g fresh, local sweet potatoes, make dish even better!