Sweet Potato Pierogie Soufflé

Cooking With Rania - "Recipes for Thanksgiving"
KDKA Pittsburgh Today Live 11/9/2011

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Sweet Potato Pierogie Soufflé

INGREDIENTS
6 eggs
1/2 cup sugar
1 pint sour cream
1 teaspoon Vanilla
1/2 cup freshly squeezed orange juice
2 packages frozen Sweet Potato Pierogies by Mrs. T’s
1/4 pound unsalted butter - melted

Pecan Streusel Topping:
1/2 cup brown sugar
2 ounces unsalted butter - softened
1 cup chopped pecans

DIRECTIONS
Beat eggs, add sugar and beat till ribbons. Add orange juice and sour cream. Add vanilla and continue to beat till smooth. Line greased pan with sweet potato pierogies and drizzle with melted butter. Pour on cream.

Pecan Streusel Topping:
Combine the topping ingredients in a small bowl.

Top with the pecan streusel topping and bake at 350 degrees for 45-50 minutes or until puffy and golden. Serve immediately as a side dish with your Thanksgiving Turkey.


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