Sweet Potato Souffle - cooking recipe

Ingredients

2 large sweet potatoes (2 1/2 lb.)
1 c. sugar
1/2 c. evaporated skimmed milk
1/3 c. margarine, softened
1/2 c. (4 oz.) cholesterol-free egg substitute
1 Tbsp. orange juice concentrate, thawed
1/4 tsp. salt
1 c. firmly packed brown sugar
1 c. chopped pecans
1/3 c. all-purpose flour
1/3 c. margarine, melted

Preparation

Cook sweet potatoes in boiling water to cover 30 minutes or until tender.
Let cool to touch; peel and mash potatoes.
Combine potatoes and next 6 ingredients and spoon evenly into 2 lightly greased 9-inch pie plates.
Combine brown sugar, pecans and flour; sprinkle evenly over potato mixture.
Drizzle evenly with 1/3 cup melted margarine.
Bake at 350\u00b0 for 25 to 30 minutes.
Makes 8 servings.