Owner Michael Johnson prepares Sweet Potato Souffle at Fred’s Market Restaurant in Riverview.
Here's how he does it:
Ingredients
4 jumbo sweet potatoes
Bake at 350 for up to 3 hours until fork tender.
1/2 cup liquid margarine
2 eggs
1 TBSP vanilla
1/4 cup evaporated milk
1/2 cup self-rising flour
1/2 cup granulated sugar
3/4 cup brown sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
Topping:
1 1/2 cup margarine
1 cup brown sugar
1 1/2 cup self-rising flour
1 cup pecan pieces
Directions:
Peel sweet potatoes and mix in a mixer. Slowly incorporate all ingredients until thoroughly mixed. Mixture will not be completely smooth there will still be little chunks of sweet potato.
Pour mixture into greased baking dish.
Mix topping ingredients by hand until well incorporated. Mixture will look “rocky” once mixed.
Spread topping evenly over sweet potato mixture.
Bake for 35-45 minutes in 350 degree oven.