carrot souffle'

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This recipe is a bit labor intensive. Well, at least as far as my kitchen habits are concerned. But this is so good... its worth the extra effort for holidays... like Thanksgiving and Christmas.

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Ingredients [?]

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  • add   3 lbs Boiled Sliced Carrots - drained
  • add   2 of those big cans of Yams - drained
  • add   3 Cups Sugar
  • add   1 Tblsp Baking Powder
  • add   1 Tblsp Vanilla
  • add   3/4 Cup Flour
  • add   1 1/2 Sticks Margarine
  • add   6 Eggs

Instructions

  1. Puree the carrots until they're smooth. You don't want it lumpy. Use any method that works for you. Food processor, blender, etc....
  2. Puree the sweet potatoes until they're smooth. You don't want it lumpy. Use any method that works for you. Food processor, blender, etc....
  3. Combine all ingredients together till well blended. Pour into greased 13x9 baking dish.
  4. Bake at 350 degrees for 1 hour.
  5. The souffle should be done when knife inserted *near* middle comes out clean.
BakFanLin

ChefsugNote From The Chef

BakFanLin 00:28, 18 Nov 2007

This also makes a pretty good dessert. Use the same recipe and instead of a baking dish, put the mixture in a pie shell. Baking time will vary depending on size of pie... ie: Deep dish will take a bit longer.

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