Francis Stevens' Sweet Potato Souffle - cooking recipe

Ingredients

3 lb. potatoes
1 3/4 c. sugar
2 eggs, well beaten
1/2 stick butter
1 can Carnation milk
1 tsp. vanilla

Preparation

Peel and cook potatoes; drain and beat a little.
Add sugar and butter and continue to beat.
Add eggs, vanilla and milk. Pour in casserole dish and bake at 400\u00b0 until done, about 1 hour.