Sweet Potato Souffle

In 3-Wilhelmina (Bee) Garris King 1918-2007 on November 24, 2009 at 5:54 am

3 cups mashed sweet potatoes
1 cup sugar (brown)
1/2 tsp salt
2 lightly beaten eggs
1/3 stick margarine melted
1/2 cup sweet milk
1 tea vanilla

Mix together & pour into a greased pan.

Bake 35 min at 350 degrees F.


Melt & mix 1/3 stick of oleo. Add 1 cup brown sugar 1/2 cup flour
1 cup chopped nuts (pecans or walnuts)
1 cup coconut.

(Editor’s note: What is “sweet” milk? Also note that the cookbook versions below differ from Grandma/Momma/Bee’s handwritten version in the amount of flour added for the topping, and also in that the cookbook versions tell you how long to bake the topping. The very last notecard is the most different of all the recipes listed here … wonder how these all compare to what Grandma/Momma/Bee called “Sweet Potato Casserole?”)

recipe sweet potato souffle bluesheet

pass the plate cover

recipe sweet potato souffle notecard kim

recipe sweet potato souffle notecard kim back

recipe sweet potato soufflee notecard

  1. Grandma came from era where buttermilk was generally available (like in the icebox). She also frequently cooked with “evaporated milk” which has a creamy cooked flavor. So sweet milk is what you know as normal milk – sweet to drink. In those days it was whole milk ie 4% butterfat.

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