Grandma Obs Sweet Potato Souffle Food

GRANDMA'S SWEET POTATO CRUNCH (ALSO CALLED SWEET POTATO SOUFFLE)

Steps:

• Bake the sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour. Remove the outer skins of the potatoes and mash them.
• Combine potatoes and the remaining ingredients with a mixer.
• NOTE: If you make this ahead of time, do not add the bourbon until you are ready to bake. I have made that mistake once, and the bourbon taste gets STRONG and overpowers the potatoes!
• Spread into a sprayed baking dish. I use a 2 1/2 quart round Corningware dish.
• For the topping: Mix all ingredients together except for the marshmallows. Spread the topping in an even layer over the potatoes.
• Sprinkle the marshmallows on top if you are using them. I don't like them, so I leave them off.
• Bake at 350 degrees for 30-45 minutes, or until the top gets brown and crunchy.

GRANDMA'S SWEET POTATO SOUFFLE

Steps:

• Combine sugar, butter, syrup and eggs. Add salt, cinnamon, ginger and nutmeg. Beat with mixer until fluffy. Stir in mashed potatoes. Spoon mixture into a greased 2-qt. baking dish.
• Prepare topping: Mix all topping ingredients together in a small bowl until crumbly.
• Sprinkle topping over portato mixture and bake in 350 degree oven for 30 minutes.

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.

OLD SCHOOL SWEET POTATO SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
• Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
• Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
• In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

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.

GRANDMA'S CREAMY POTATO SOUP

Steps:

• Peel and cut potatoes into the size of your liking and add onion into a large pot.
• Add just enough water to cover your potatoes in your pot, add salt.
• Boil potatoes until soft. Do Not Drain!
• Add the milk, the butter, and the flour to the water.
• Heat stirring continuously until there are no more clumps of flour and butter has melted.
• You may add more salt and pepper.
• Serve and enjoy!

SWEET POTATO SOUFFLE

Steps:

• Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
• Peel then mash with egg beater.
• Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy.
• Separate the egg whites and yolks; throw away the yolks.
• In a separate bowl, whip the egg whites until they have medium peaks (the peaks should lean at about 45 degrees.).
• Pour the egg whites into the heavier base custard.
• Mix by lightly pushing down and pulling the custard up and over the egg whites using a sweeping "S" motion as you work.
• Pour into 15x10-inch Pyrex pan or two 9x13-inch.
• Mix topping ingredients together and sprinkle over sweet potatoes.
• Bake at 325°F for 25 minutes.
• This will puff up so don't have the pans too full.
• This freezes very well. If you use yams it is much dryer than using sweet potatoes.
• Full recipe serves 15.

SWEET POTATO SOUFFLE

Steps:

• Preheat the oven to 350°F Bake the sweet potatoes for 90 minutes or until tender. Raise oven temperature to 425°F.
• Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using an hand held electric mixer, beat the sweet potatoes with the butter until smooth. Beat in the cream, Gruyere, brown sugar, and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
• Transfer the sweet potato puree to a buttered 8 by 10 inch baking dish and bake for 15 minutes. Reduce the oven temperature to 400 degrees and bake for 30 minutes longer or until the sweet potatoes are lightly puffed and browned. Let the sweet potato souffle rest for 10 minutes before serving.
• TO MAKE AHEAD: The recipe can be prepared through Step 2; refrigerate overnight. Let come to room temperature before baking.