Accidental Recipe...

I hope your Thanksgiving Holiday has been lovely!

Necessity really is the Mother of Invention -- as I found out yesterday afternoon. My daughter and I had already made the Dressing and Green Bean Casserole and it was time to make the Sweet Potato Souffle.

That's when things took a turn. Seems I didn't have any honey or orange juice per the usual recipe. So, I turned to Morgan and asked for apple sauce -- we didn't have that, either.

We did find a jar of cinnamon apple slices. HHhhhmmm. Okay. Let's try it.

Guess what? It turned out to be fabulous! The slight tartness of the apples was a lovely contrast to the sweet potato.

Sweet Potato and Apple Souffle

INGREDIENTS:

2 large cans Sweet Potatoes
1 jar sliced cinnamon apples
2 eggs
1 stick real butter, softened (I used salted, sweet cream butter)
1/2 cup half-and-half
1/2 cup brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

DIRECTIONS:

Combine all ingredients in a bowl. Mix gently as you want nice little chunks of sweet potato and apple.
Place in a casserole dish and bake on 350 degrees for about 40 minutes.

TOPPING:

1/2 cup brown sugar
1/2 to 1 stick butter, melted
1/2 cup chopped nuts (I use chopped pecans)
1/2 cup crushed corn flakes (I use honey-flavoured flakes)

Mix ingredients well and pour on top of the baked souffle. Return to oven for about 15 minutes to set topping.