| Recipies |
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| Luv2skyski's Camper Page |
Double the following for a 9 x 13 inch pan of sweet potatoes (don’t
double topping)
Ingredients:
1 can (40 oz) Bruce’s candied yams
1 cups sugar
1/3 stick butter
½ cup sweet milk
½ teaspoon salt
2 eggs (beaten)
1 teaspoon vanilla
Mix potatoes, sugar, butter, sweet milk, salt, eggs, and vanilla. Pour
into baking dish.
Topping
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick margarine (melted)
Mix brown sugar, flour, pecans, and margarine. Sprinkle over
soufflé.
Bake 35 minutes at 350°.
BUY / NEED:
2 cans (40 oz each) Bruce’s candied yams
2 cups sugar
1 stick butter
½ cup milk
½ teaspoon salt
4 eggs
2 teaspoons vanilla
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans (1 small bag (6 oz)
double topping)
Ingredients:
1 can (40 oz) Bruce’s candied yams
1 cups sugar
1/3 stick butter
½ cup sweet milk
½ teaspoon salt
2 eggs (beaten)
1 teaspoon vanilla
Mix potatoes, sugar, butter, sweet milk, salt, eggs, and vanilla. Pour
into baking dish.
Topping
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick margarine (melted)
Mix brown sugar, flour, pecans, and margarine. Sprinkle over
soufflé.
Bake 35 minutes at 350°.
BUY / NEED:
2 cans (40 oz each) Bruce’s candied yams
2 cups sugar
1 stick butter
½ cup milk
½ teaspoon salt
4 eggs
2 teaspoons vanilla
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans (1 small bag (6 oz)
| Sweet Potato Soufflé |