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Grammy’s Sweet Potato Souffle
From Pauli McGwin, Montello

4 small cans sweet potatoes, drained and mashed
1/2 cup sugar
1/2 stick butter, melted
1/2 cup light corn syrup
2 eggs
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg

Topping:
1/2 cup firmly packed light brown sugar
1/3 cup all‑purpose flour
1/2 cup butter
1/3 cup quick oats
1 cup pecans, chopped

Combine sugar, butter, corn syrup, and eggs. Add salt, cinnamon, ginger, and nutmeg. Beat with mixer until fluffy. Add mashed potatoes and mix until well blended. Pour into a well‑greased 9x13-inch baking dish and spread evenly with a rubber spatula. Mix all the topping ingredients with a fork until it's nice and crumbly; sprinkle over the top of the sweet potatoes. Bake 350 degrees for about 45 minutes. Jiggle the pan a little and see if the potatoes are "set" or not. This is SO tasty! It is similar to pumpkin pie.

 


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