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Sweet Pumpkin Potato Soufle

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Submitted by: Pat Taitt

 

A mixture of pumpkin and sweet potatoes, with eggs, sugar, molasses, evaporated milk, spices and coconut-flavored rum, is layered with marshmallows inside a oat-pecan topper.
 

Ingredients

  • 3 large eggs, beaten
  • 3 tbsp butter, melted
  • 1/4 cup sugar
  • 1/4 cup brown sugar, firmly packed
  • 3 tbsp molasses
  • 3/4 tbsp ground cinnamon
  • 3/4 tbsp ground ginger
  • 1/4 tbsp nutmeg
  • 1 tbsp vanilla extract
  • 1/8 tsp ground cloves
  • 1/8 tsp salt, optional
  • 12 oz. canned solid packed pumpkin
  • 12 oz. sweet potatoes, boiled and peeled
  • 1/2 cup evaporated milk
  • 1/2 cup coconut-flavored rum
  • Marshmallows
  • Rolled oats
  • Honey
  • Pecans
  • Brown sugar

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Method

Combine first 11 ingredients in a mixing bowl. Beat with an electric mixer until blended thoroughly. Beat in pumpkin, sweet potatoes, evaporated milk and rum. Pour half of the mixture in a buttered 1 1/2-quart loaf dish. Add a layer of marshmallows then pour remainder in baking dish. Topping: Combine about 2 to 3 Tbsp. each of oats, honey, brown sugar, and pecans in a mixing bowl. If mixture is too thick, stir in 1 tbsp rum. Pour on top of pumpkin and potato mixture; bake 35-45 minutes at 350 degrees, until firm and a tester comes out clean.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: Pat Taitt ()

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