Monday, April 02, 2007

Sweet Potato Souffle & Evil Swedish Pancakes

Here are the recipies for two of the dishes that were big hits while our guests were here. I am renameing the pancakes to "Evil Swedish Pancakes" cause I made everyone break their fast when I made them Sunday morning. opps. The worst part was that I reminded everyone that it was Fast Sunday the night before, and then forgot it myself. Well, at least it tasted good.

Sweet Potato Souffle
3 large sweet potatoes
1 c sugar
1/2 c butter
4 eggs
1 12oz can of evaporated milk
1 tsp salt
2 tsp vanilla

Topping
1 c brown sugar
1/3 c flour
1/3 c melted butter
1/3 c coconut flakes
1 c chopped pecans

Bake potatoes 60-90 mins @ 350 degrees, peel skins and mash in large bowl. Or peel and cut and steam sweet potatoes and then mash in large bowl. Add sugar, butter, eggs, salt, vanilla, and evaporated milk and whip until fluffy. Pour into 9x13 baking dish. Mix together the ingredients for the topping and sprinkle evenly on top of sweet potato mixture. Bake @ 350 for 25-35 mins, until center isn't soupy.

Evil Swedish Pancakes
3 eggs
1 1/2 c milk
1/2 tsp salt
3 Tbs melted butter
1 Tbs sugar
3/4 c flour

Beat eggs and add 1 cup milk. Add salt, butter and sugar. Sift flour and stir in until smooth. Add remaining milk and cook on hot griddle. Pancakes will be thin. Serve with sliced fresh/thawed frozen strawberries, canned peaches, or preserves with whipped cream and sugar.
*I figured out that if you ladle the batter into a pan already the size of the pancakes you want, and flip them into another larger pan on the stove to cook the other side, you'll be able to have perfectly round, intact, and thin pancakes. Plus, you'll cook them twice as fast.

Enjoy!

1 comment:

Michelle said...

THANK YOU!!!!!!!