Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 c Sweet potatoe; cookd; mashed
1 c White sugar
1/2 ts Salt
2 ts Vanilla
1/2 c Margarine; melted
1/2 c Half and half
2 Eggs

--------------------------TOPPING-------------------------------
1 c Brown sugar
1 c Pecans; chopped
1/3 c Flour
1 c Coconut
3/4 c Margarine; melted

In a large bowl, beat drained sweet potatoes with electric mixer. Add
remaining ingredients and beat well. Pour contenets into greased
souffle dish and bake 15 minutes at 350 degrees. While this is baking
prepare topping.

Topping: Put brown sugar, pecans, flour and coconut in a bowl and mix
well. Drizzle melted margarine over and toss again until well coated.
Remove souffle from oven and sprinkle topping over. Return to oven
for 15 minutes more or until topping starts to brown.

Serves 8.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed
for you by Nancy Coleman

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