Bbqd Sweet Potato And Parmesan Souffle Food

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SWEET POTATO SOUFFLE



Sweet Potato Souffle image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds sweet potatoes, cubed
1 teaspoon salt
1 1/2 cups softened butter
6 large eggs
1/2 cup self-rising flour
3 cups sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F.
  • Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan.
  • Bake in the oven for 1 hour or until set and lightly browned.

SMOKEY SWEET POTATO SOUFFLE



Smokey Sweet Potato Souffle image

Provided by Claire Robinson

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 6

5 pounds sweet potatoes, pricked with a knife
1 pound sliced bacon
1 chipotle in adobo, chopped, plus 2 teaspoons adobo sauce
1/4 cup Grade B maple syrup
5 eggs, separated
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.
  • Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside, reserving 1/4 cup for garnish.
  • Peel the sweet potatoes and mash. Add the potatoes to a large bowl. Stir in the chopped chipotle, adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season, to taste, with salt and pepper.
  • In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.
  • Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes. Enjoy!

SWEET POTATO SOUFFLE



Sweet Potato Souffle image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 9

3 large sweet potatoes cooked and whipped
1 cup sugar
2 eggs beaten
1/2 teaspoon salt
1 stick butter
1/2 cup evaporated milk
2 teaspoons vanilla
1 bag marshmallows
1/2 cup chopped pecans

Steps:

  • Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole. Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top.

MOMMOM'S POTATO PARMESAN SOUFFLE



Mommom's Potato Parmesan Souffle image

Extremely easy and delicious potato souffle! Great for all occasions especially special ones, it really wows the crowd.

Provided by OneYetTwo

Categories     < 4 Hours

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 5

4 cups mashed potatoes, instant (prepared as pkg. directed)
6 eggs, separated
1 cup parmesan cheese, shredded
1 teaspoon salt
1 teaspoon cream of tartar

Steps:

  • Prepare instant mashed potatoes according to package directions for 8 servings.
  • While still hot, beat in egg yolks, one at a time, and mix in cheese.
  • At this point, you can cover and let stand at room temperature a few hours.
  • About 1 hour before serving time, beat egg whites until foamy, add salt and cream of tartar, and beat until soft peaks form.
  • Fold beaten whites into potato mixture.
  • Spoon into a 4-quart soufflé dish.
  • Bake in a 375 degree oven, allowing 45 minutes for small soufflés or 1 hour for a large soufflé.

Nutrition Facts : Calories 197.1, Fat 7.9, SaturatedFat 3.6, Cholesterol 171.7, Sodium 851.6, Carbohydrate 19.4, Fiber 1.6, Sugar 2, Protein 11.5

SWEET POTATO SOUFFLé



Sweet Potato Soufflé image

Be the most popular cook on the block when you bring this Sweet Potato Soufflé to the potluck. Cheddar and Parmesan are the perfect complement to the sweet flavor of this scrumptious Sweet Potato Soufflé.

Provided by My Food and Family

Categories     Recipes

Time 1h45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

1-1/2 lb. sweet potatoes (about 3), peeled, cut into 1/2-Inch pieces
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
3 eggs, separated
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Cook potatoes in boiling water in saucepan 25 to 30 min. or until tender; drain well. Cool slightly.
  • Heat oven to 375ºF. Spray 1-1/2-qt. casserole with cooking spray. Sprinkle 1 Tbsp. Parmesan evenly onto bottom and up side of prepared casserole.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
  • Place potatoes in large bowl. Add egg yolks, cream cheese spread and remaining Parmesan; beat with mixer on medium speed until blended. Stir in cheddar, then fold in egg whites.
  • Spoon into prepared casserole.
  • Bake 35 to 40 min. or until center is set and top is golden brown.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 4 g, Protein 8 g

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