LACTOSE FREE SWEET POTATO-PECAN SOUFFLE
5 cups (3 pounds) cooked, mashed sweet potatoes or yams
3 eggs, beaten
1/2 cup Lactaid eggnog
1/2 cup Lactaid milk
1/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
FOR TH TOPPING:
1/2 cup flour
1/2 cup brown sugar
3/4 teaspoon ground nutmeg
1/4 cup butter/margine
3/4 cup chopped pecans
Preheat oven to 375 degrees F. Grease a 2 quart casserole.
Combine sweet potatoes, eggs, eggnog, milk, granulated sugar, vanilla and salt, mixing well until blended. Spoon into prepared casserole.
Combine flour, brown sugar and nutmeg; cut in butter then stir in nuts. Sprinkle over sweet potato mixture.
Bake at 375 degrees F for 30 minutes or until top is crispy.
See other recipes submitted by Mary Gasser