It isn’t often that I use a second recipe from the same church cookbook, but this is fall and I’m sure there is a law somewhere that one should be cooking sweet potatoes. I, as you, have several similar recipes that I have used forever, but I found this one in the cookbook from The Baptist Church of Beaufort, which was the source for my last recipe.
I liked this recipe for several reasons: It is a basis food that we enjoy during the fall and winter months, it uses South Carolina-grown sweet potatoes (if you use the fresh ones), it requires only a few ingredients, and it tastes good. The only unusual ingredient is the coconut, and that makes a big difference.
The recipe was submitted by Julia O’Quinn, a relative newcomer to the congregation. About six or seven years ago, she joined Beaufort Baptist, coming from another denomination in the town. During this time, she has been involved with WMU, Sunday school and the Senior Choir, although she hasn’t been able to go to choir lately.
She is active in the Daughters of America, and, until her health prevented it, enjoyed growing flowers.
Julia and her late husband H.M. O’Quinn, of good Irish stock, had three children. They lost their only daughter Holly in 1997. Their son William Henry O’Quinn and his family live in Beaufort, and their son Charles and his family live in Charlotte.
Julia grew up in Colleton County, and it was there several years ago while visiting one of her sisters – whom she described as a “real good cook” – that Julia got this recipe. She has used it often over the years, but now that she lives alone she rarely cooks, except occasionally when she prepares Sunday dinner for her family.
She couldn’t have selected a better recipe than one using sweet potatoes. The Center for Science in the Public Interest ranked the sweet potato number one in nutrition of all vegetables. It is cholesterol-free and low in fat. It is the top vegetable in Vitamin E and potassium. It is high in vitamins A and C and in fiber, and also has a lot of iron and calcium and complex carbohydrates.
When you make this recipe, notice that it makes a large amount. The recipe is easily divided by a half. If you choose to use fresh sweet potatoes, cook them in their skins in boiling water until tender, cool, and peel. You can also cook them in the microwave. You’ll like the new flavor that the coconut adds, and one of the facts about this particular sweet potato soufflé is that you can prepare it on Friday or Saturday, cover it with plastic wrap, refrigerate it, then after church bake it for … Sunday Dinner.
Sweet Potato Soufflé
Topping
½ cup flour
1 cup brown sugar
½ cup (1 stick) butter or margarine
1 cup chopped nuts
Soufflé
1 large can (64-ounce) sweet potatoes, drained
½ cup (1 stick) butter or margarine, softened
2 eggs beaten
1 cup sugar
¼ cup milk
1 3½-ounce can coconut
Preheat oven to 350 degrees. Grease a 7×11 baking dish. Set aside.
Prepare topping by combining all the ingredients using a pastry blender or hands. Set aside.
Prepare soufflé by combining all the ingredients and pour into the prepared baking dish. Spread topping mixture on top. Bake for 30 minutes.