Highlighted foods & great cooks

“With the Easter holiday approaching, I wanted to share one of the must haves for all our holiday meals.
This recipe started out as just a Thanksgiving favorite, but now is served as a regular dinner side dish.
If you know how to make mashed potatoes, from scratch, this is actually easier because there are no potatoes to peel!”
—submitted by Sandy Richardson.

(Sandy is a Yadkin Valley native and has been cooking professionally for over 20 years.

She is the mother of four grown children, has 14 grandchildren and has new greatgrandson.)

Sweet Potato Soufflé

1 lge can yams
1 carton whipping cream
4 T butter or margarine
Sugar to taste, 1 to 2 c
Pecans, chopped,
or mini-marshmallows to taste

Drain all but 1/4 c of yam syrup from can. Dump yams into a large bowl and add syrup; beat with a mixer on low speed until all yams are mashed. Add butter and gradually add whipping cream until fluffy (will not require the entire carton). Continue beating, adding sugar gradually for desired sweetness. Spoon into medium sized glass baking dish. Bake 350°F for about 45 min.

Note: Add chopped pecans before baking or mini-marshmallows the last 10 min.