Oh the taste of sweet potato soufflé! This side dish is one that I always prepare for the holidays. Many years ago, this became an essential part of my holiday meal, both at Thanksgiving and at Christmas.

As time always changes things, I had to alter this recipe and reduce the amount of sugar. Family or friends with diabetes should not consume a large serving of this sweet side dish, so, if you are faced with this challenge, reduce the amount of sugar or use an acceptable sweetener.

Sweet potatoes are so sweet and nutritionally good for us, so eat and enjoy.

Other side dishes will follow to help you create a gourmet holiday meal.

Sweet Potato Soufflé

Ingredients

• 3 cups sweet potatoes, cooked
• 1 cup sugar
• 1 stick butter or margarine
• 2 large eggs
• 1/3 cup milk
• 1 teaspoon vanilla

 Topping

• 1 cup light brown sugar
• ½ cup all-purpose flour
• ½ cup margarine, melted
• 1 cup pecans (or almonds or nuts of your choice), chopped

Preparation

Preheat oven to 325 degrees. Beat margarine until creamy. Add potatoes, sugar, eggs, milk and vanilla.  Mix thoroughly. Pour into a 9- by 13-inch casserole dish.

Mix sugar, flour, margarine and pecans together. Sprinkle over sweet potato mixture. Bake for 35 minutes.

Makes 8 servings.

From the scriptures

Almost all books in the Bible contain references to foods. Luke 4:4 says, “It is written, that man shall not live by bread alone, but by every word of God.” Reading the Bible will supply you with spiritual food the same way that cooking and consuming food supplies your body with physical food. This recipe references the following scriptures:

• 2 Samuel 17:28
• Proverbs 30:33
• Luke 11:12
• Numbers 17:8