Ever wonder how to make a sweet potato soufflé extra special or to add a warm crunch topping to vanilla ice cream? This delicious topping is your answer to that dilemma.
1 cup cornflakes
½ cup firmly packed light brown sugar
⅓ cup butter, melted
¾ cup chopped pecans
Crush the cornflakes into small pieces. In a medium-size mixing bowl combine the cornflakes with the sugar, butter, and pecans and mix well.
If using on a sweet potato soufflé, top the just-cooked soufflé with this mixture and return it to the oven for 5 minutes to brown.
If using to top ice cream, preheat the oven to 350° and spread the topping onto a greased cookie sheet. Bake for 5 to 7 minutes, stirring so it doesn’t stick or clump. Allow the topping to cool before spooning onto ice cream.
YIELD: 2 CUPS