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Sweet Potato Souffle
Mrs. Gerry’s Sweet Potato Souffle**
Roast beef, cooked
Scallions, sliced
Blue cheese crumbles
Rosemary, optional
Heat Mrs. Gerry’s Sweet Potato Souffle to 165° to 180°F.
Top with desired amount of roast beef, blue cheese crumbles, and scallions.
Garnish with fresh rosemary.
**Seasonal only item, available Mid-October to December 31st.
Mrs. Gerry’s Sweet Potato Souffle**
Asian vegetable mix (green beans, broccoli, onions and mushrooms)
Peanuts
Cilantro
Soy sauce
Heat Mrs. Gerry’s Sweet Potato Souffle to 165° to 180°F.
Cook Asian vegetable mix according to package directions.
Top Sweet Mashed Potatoes with vegetables. Garnish wish peanuts and cilantro.
Drizzle with soy sauce immediately before serving.
**Seasonal only item, available Mid-October to December 31st.
Mrs. Gerry’s Sweet Potato Souffle**
Streusel (combine 1/4 c. brown sugar, 2 Tbsp. flour, 1/4 c. pecans, 1 Tbsp. melted butter)
Cinnamon sprinkle and mini marshmallows, optional
Heat Mrs. Gerry’s Sweet Potato Souffle to 165° to 180°F.
Top with streusel and lightly toast in oven.
If desired, top with a sprinkle of cinnamon and/or mix in mini marshmallows.
**Seasonal only item, available Mid-October to December 31st.
Mrs. Gerry’s Sweet Potato Souffle**
Kale, cooked
Ricotta cheese
Dried cranberries
Rosemary, optional
Heat Mrs. Gerry’s Sweet Potato Souffle to 165° to 180°F.
Stir in Ricotta and kale
Top with dried cranberries
Garnish with rosemary, optional
**Seasonal only item, available Mid-October to December 31st.
