2 medium sweet potatoes, cooked and peeled
1 stick butter, softened
½ c sugar
1 c caramel ice cream topping
1 c whipping cream
1 tsp nutmeg
1 Tbsp cinnamon
¾ stick butter
½ c chopped pecans
½ c brown sugar
¾ c crushed corn flakes
Preheat oven to 350 degrees. Combine sweet potatoes, sugar, eggs and butter on medium mixer until well mixed. Add caramel ice cream topping, cream, nutmeg and cinnamon until slightly fluffy. Pour into pan and distribute evenly. Bake 25-30 minutes until almost firm.
Meanwhile, melt butter and add brown sugar, nuts and corn flakes. Remove soufflé from oven and sprinkle topping over it. Bake an additional 15 minutes until top is crunchy and does not show any shiny residue.
Serve warm with a dollop of whipped cream.
(This dish is more popular than the pumpkin pie!)