Grandmas Sweet Potato Soufflé Goes Healthy Food

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.

SUNNY'S NUTTY SWEET POTATO SOUFFLE

Steps:

• Prepare the pan and coating. Preheat the oven to 375 degrees F. Butter generously the bottom and sides of a circular 1.75-quart or an 8-by-8-inch baking dish. In a food processor, add the pecans, brown sugar, sage, cinnamon and a pinch of salt. Pulse until crumbly like crushed cookies. Pour into the dish. Over a large bowl, tilt and tap the dish to coat all sides with the mixture. Add a bit more to the bottom of the dish to create a layer about 1/8-inch thin. Reserve the remaining mixture for the top. Refrigerate the coated dish and remaining topping until ready to fill.
• Prepare the potatoes. Microwave the potatoes as instructed on the bag (usually 8 minutes). Once cooled to room temperature, break in half and place in a food processor with the butter, sugar, cream, flour, cinnamon and yolks. Pulse, and then blend until smooth. Taste and season with a pinch of salt if needed. Remove to a large bowl and fold in the egg whites. Pour into the prepared dish, smoothing out the top. Sprinkle the rest of the reserved topping evenly over the potatoes and gently press down to flatten.
• Top and bake. Bake until the edges and top are golden, about 30 minutes. Raise the heat of the oven to 400 degrees F. Pour the marshmallows over the top and pat gently to an even layer. Bake while watching until the top is golden brown, 4 to 6 minutes. Serve immediately.

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.

GRANDMA'S SWEET POTATO SOUFFLé GOES HEALTHY

Steps:

• Preheat oven to 350.
• Blend together all of of your filling ingredients in a blender, food processor, or with an electric mixer.
• Once the filling is smooth, pour the mixture into a oven-safe pan.
• Mix together all of the topping ingredients, and sprinkle liberally over the top of your sweet potato filling.
• Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes.
• EAT UP!

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

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:

• 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.

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.

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.