Sweet Potato Soufflé

This dish is one of our family’s traditional Thanksgiving side dishes but it’s too good to only serve once a year. Warm, creamy, sweet and comforting, it was a must-do for the breakfast menu in the autumn in New England at the Inn.

Ingredients
3 medium sweet potatoes
¾ stick butter
2 eggs
pinch salt/sugar
1 cup pecans
1 cup shredded coconut
1 cup raisins
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup milk

Directions
1. Wash potatoes.
2. Boil potatoes until soft.
3. Peel and mash potatoes.
4. Add butter, sugar, salt, milk and eggs. Blend well.
5. Wash and drain raisins.
6. Add raisins, pecans and ½ cup coconut.
7. Pour into Pyrex casserole dish and sprinkle with remaining coconut.
8. Bake at 350 degrees for 25 minutes.
9. Serve hot.