Easy Allergy Friendly Sweet Potato Casserole Souffle Food

SWEET POTATO SOUFFLE

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.

EASY SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a deep casserole dish with butter.
• Mash potatoes with a potato masher in a bowl until no large lumps remain. Stir white sugar, brown sugar, cinnamon, and butter into the mashed sweet potatoes; transfer to prepared casserole dish. Cover sweet potato mixture with a layer of miniature marshmallows.
• Bake in preheated oven until marshmallows are browned, about 30 minutes.

SWEET POTATO SOUFFLE

Steps:

• For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
• Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
• For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

SWEET POTATO "SOUFFLE"

Steps:

• 1. Preheat oven to 350 degrees and grease large casserole dish.
• 2. Beat together potatoes, sugar, eggs, vanilla, and 1/2 cup margarine until smooth and fluffy. Spread in casserole and bake uncovered for 30 minutes.
• 3. Mix brown sugar, pecans, flour, and remaining 1/2 cup margarine with fork until crumbly.
• 4. When potatoes are done baking, add topping and return to oven for 10-15 minutes until brown and bubbly.

SWEET POTATO SOUFFLé

Steps:

• Preheat oven to 350 degrees and spray an 2-quart baking dish with vegetable oil spray.
• In a large bowl whisk together sweet potatoes, sugar, butter, eggs, vanilla extract and whole milk.
• Spread mixture in baking dish.
• In a medium bowl mash together flour, brown sugar, walnuts and butter and sprinkle over the sweet potatoes.
• Bake for 30-35 minutes until topping is browned and crisp.

SWEET POTATO SOUFFLé

Steps:

• Preheat oven to 350 degrees F. Coat an 11-by-7-inch baking dish with cooking spray. Place sweet potatoes in a large saucepan and add water to cover; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook until the sweet potatoes are tender, about 16 minutes. Drain well. Place the sweet potatoes in a large bowl.
• Meanwhile, combine oats, pecans, 5 tablespoons brown sugar and 1/4 teaspoon salt in a bowl. Stir in butter. Set aside.
• Add milk, eggs, cinnamon and the remaining 3 tablespoons brown sugar and 3/4 teaspoon salt to the drained sweet potatoes. Beat with an electric mixer fitted with a whisk attachment on medium speed until smooth, about 2 minutes.
• Spoon the sweet potato mixture into the prepared baking dish; sprinkle evenly with the oat mixture. Bake until golden and bubbly around the edges, 30 to 40 minutes.

10 BEST WAYS TO USE CANNED SWEET POTATO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sweet potato dish in 30 minutes or less!

SWEET POTATO SOUFFLE

Steps:

• Arrange sweet potatoes in a microwave-safe dish; prick potatoes several times with a fork. Microwave, uncovered, on high for 13-15 minutes or until tender, turning once. Cool slightly. , Cut potatoes in half lengthwise. Scoop out the pulp; discard shell. In a large bowl, mash pulp with butter. Stir in the remaining ingredients., Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Let stand 10 minutes before serving.

HEALTHY SWEET POTATO CASSEROLE

Steps:

• Roast sweet potatoes at 400 degrees for about 45 minutes, or until fork tender. Cool slightly. And lower temperature to 350 degrees.
• Remove skin of sweet potatoes (simply by peeling off skin with fingers) and place the pulp into a large blender or food processor (or use a hand/stand mixer).
• Add the remaining ingredients for the base and puree/mix until smooth and then transfer to a 2 quart casserole dish.
• Combine the oats, nuts, coconut oil, maple syrup, cinnamon, and nutmeg together until crumbly. Sprinkle over the casserole.
• Bake at 350 for 45 minutes or until topping is golden brown.

SWEET POTATO SOUFFLE

Steps:

• Mix all ingredients and pour into greased baking dish. I use a round 9 inch fluted pyrex about 2" deep.
• Mix topping ingredients together and spread/sprinkle on top of casserole.
• Bake in a preheated 350*F oven for at least 35 minutes.

EASY ALLERGY FRIENDLY SWEET POTATO CASSEROLE/ SOUFFLE

Steps:

• Boil sweet potatoes in water for 30 to 40 minutes, until soft.
• Cool.
• Peel and mash potatoes.
• In blender, blend pineapple, oranges with the juices in the cans until pureed.
• Add 2 cups of fruit mixture, brown sugar and cinnamon to mashed potatoes and mix.
• Bake in baking dishes for 35 minutes, fills one 2.8 Liter Corning Ware Oblong dish and one 2.5 Liter Corning Ware round dish perfectly.