Originally Posted by terry leffler

I have a butternut squash souffle where you could probably substitute sweet potatoes- even those who don't like squash come back for more---

Butternut Squash Souffle

abt 2 lbs butternut squash -
1/2 - 3/4 lb american cheese in a chunk
6 slices fresh bread ( I use white )
2 eggs
1 stick butter

1 -fork squash, bake on tinfoil at 350 degrees for abt an hour, cut open - seed & scoop out squash - place in mixer & beat
2 - add 2 eggs & continue to beat
3 - melt butter & add- beat
3 - Grate bread & cheese -fold in with squash
Place in greased dish & cook @ 350 degrees for 45 minutes or so until puffed & slightly browned on top
Enjoy!