Rick’s Rants and Raves

After we brought this dish to a family gathering, it has been requested at pretty much every gathering since. It was originally published in Southern Living magazine with an error in the ingredient list, and we’ve made one adaptation.

Souffle

• 1 40oz can cut sweet potatoes, drained and mashed
• 1 cup sugar
• 1/4 cup milk
• 1 tsp fresh grated orange rind
• 2 tbsp fresh orange juice
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten
• 1/3 cup flour
• 1/4 cup butter, melted

Topping

• 1/3 cup flour
• 1/4 cup butter, melted
• 1 cup oats (not quick or instant oatmeal), or 1 cup pecans chopped
• 1 cup brown sugar

Stir together the souffle ingredients and pour (or spread) into a lightly greased 9×13 baking pan.

Stir together the topping ingredients and evenly spread over top of the souffle.

Bake at 350 degrees for 40 minutes or until bubbly.

Serves 8-10.