Butterscotch Sweet Potatoes (and Soufflé variation)

• About 3 sweet potatoes, cooked, peeled and cut

Butterscotch Sauce

• 1/2 cup white Karo syrup
• 1/2 cup firmly packed brown sugar
• 1/4 cup heavy cream
• 2 Tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• Marshmallows (optional)

Place warm sweet potatoes in a 9x13 buttered baking dish.
In sauce pan, mix remaining ingredients. Bring to a boil, stirring constantly; boil 5 minutes. Pour over yams; continue baking, basting often, 25 min.


*Soufflé Variation (Makes a 9x9 pan):

• 3 sweet potatoes, cooked, peeled, and mashed
• Butterscotch sauce (above)
• 2 eggs

     Crumb Topping (From Fruit Cocktail Cake)

• 1/2 cup flaked coconut
• 1/2 cup firmly packed brown sugar
• 1/2 cup chopped pecans
• 2 TBS flour
• 2 TBS melted butter

Place the warm, mashed sweet potatoes in a 9x9 pan (if the mash is cold, the hot butterscotch can harden as you are trying to mix it in). Mix in the butterscotch sauce along with 2 eggs (I make a well in the potatoes for the eggs, then whisk everything in slowly to somewhat temper the eggs).

Mix the coconut, brown sugar, pecans, and flour in a separate bowl, then stir in melted butter. Top the mash with the crumble. Bake at 350-degrees for 30 mins or until the crumble is golden brown and crispy.