RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2101
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| Recipe Name: |
Sweet Potato Soufflé |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup milk, evaporated
1 Cup corn flakes crumbled
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Directions:
Mash together butter and potatoes. Add remaining ingredients and pout into buttered glass 13x9 dish.
Bake at 400 degrees for 17 minutes.
Combine all topping ingredients and crumble together. Sprinkle topping over the souffle and bake at 325 degrees for 15 to 20 minutes or until it sets. |
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| Nutrition per Serving: |
| Calories: |
294 |
Total Carbs: |
42.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
41.8 |
Fat: |
13.1 |
Protein: |
2.92 |
| Fiber: |
1.86 |
Sodium: |
77.28 |
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