MAMA'S SWEET POTATO SOUFFLé
This Sweet Potato Soufflè recipe has been our mom's tradition every Thanksgiving, and now I make it for our family. The hint of orange juice makes it! The crispy pecan nut topping AND marshmallows (because some like one or the other better -that's just a large family for ya) make this a heavenly side dish that we all like to...
Provided by Morcash Sweat
Categories Side Casseroles
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. Heat oven to 350º.
- 2. Boil sweet potatoes (it's easier to remove skins after boiling them) until tender. Mash potatoes while still hot, then mix with electric mixer. Remove any stringy strands from blenders.
- 3. Mix together all other ingredients and put in a 1-1/2 quart casserole dish. Bake at 350º for 30 minutes. Just before removing top with marshmallows or *Mama's Sweet Potato Soufflè Topping.
SWEET AND SPICY SWEET POTATO SOUP
A creamy fall soup that's easy to make any time of year. The earthiness of the sweet potato is balanced with tart apples, spicy ginger, and touch of zesty lime. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. A Thanksgiving favorite that's a kid favorite year-round. Freezes well!
Provided by Julie Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 39.8 g, Cholesterol 5 mg, Fat 6 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 1189.3 mg, Sugar 13.8 g
SWEET POTATO SOUFFLE
Complete your Thanksgiving spread with Trisha Yearwood's classic Southern Sweet Potato Souffle recipe from Food Network.
Provided by Trisha Yearwood
Time 1h55m
Yield 8 servings
Number Of Ingredients 11
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
Provided by Food Network
Categories side-dish
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 9
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.
SWEET POTATO SOUFFLE
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
SWEET POTATO BALLS
May be frozen for later use. Just increase baking time if frozen.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
- Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.4 g, Cholesterol 15.6 mg, Fat 5.9 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 180.6 mg, Sugar 20.9 g
TRISHA'S SWEET POTATO SOUFFLE
This recipe is from Trisha Yearwood. I found it in Women's World magazine. According to Trisha, "A delicious twist on traditional sweet potatoes. It's so sweet, it's almost like dessert."
Provided by CookingONTheSide
Categories Yam/Sweet Potato
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Cover jellyroll pan with foil; place potatoes on pan.
- Bake until tender, about 1 hour.
- When cool enough to handle, peel potatoes.
- Butter a 2- to 2 1/2-quart shallow baking dish. (If using souffle dish, reduce oven temperature to 350 degrees F and bake 1 1/4 - 1 1/2 hours until set in center, covering with foil after 10 minutes).
- In large bowl on medium speed, beat potatoes until smooth.
- Add eggs, granulated sugar, 1/2 cup butter, milk, vanilla and salt; beat until combined.
- Transfer to a baking dish.
- In bowl, stir together pecans, brown sugar, flour and remaining butter; spoon over potato mixture.
- Bake, covering if browning too quickly, until browned and bubbly, 25-30 minutes.
Nutrition Facts : Calories 566.4, Fat 29, SaturatedFat 12.5, Cholesterol 100.8, Sodium 275.8, Carbohydrate 74.9, Fiber 3.9, Sugar 55.6, Protein 5.3
GRANDMA'S SWEET POTATO SOUFFLE
Make and share this Grandma's Sweet Potato Souffle recipe from Food.com.
Provided by food snob mom
Categories Yam/Sweet Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
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.
MY MAMA'S SWEET POTATO SOUFFLé
Steps:
- Mix 1st six ingredients together well. Maybe beat if lumpy. (Take out any stringy parts of potatoe if there are any.) Pour mixture in buttered baking pan (13x9).
- Mix the topping ingredients all together in a separate bowl and pour over the sweet potato mixture. Pour it all, even though it may seem too much.
- Bake for 40 minutes at 350°.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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HOW TO MAKE THE BEST SWEET POTATO SOUFFLé - KITCHN
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Estimated Reading Time 6 mins
- Heat the oven and prepare the sweet potatoes. Arrange a rack in the middle of the oven, remove any racks above that rack, and heat the oven to 350°F. Scrub 3 pounds sweet potatoes and pierce all over with a knife.
- Bake the sweet potatoes. Place the potatoes directly on the oven rack (place a sheet of aluminum foil onto a lower rack if you’re worried about drips). Bake until tender, about 1 hour. (Alternatively, microwave the sweet potatoes at 100% power for 12 to 15 minutes. Use tongs to flip halfway through cooking.)
- Scoop out the flesh. Remove the potatoes from the oven and let cool until you can comfortably handle them, about 30 minutes. Halve each sweet potatoes lengthwise, then scoop the flesh out into a bowl; discard the peels. At this point, you can refrigerate the sweet potato flesh up to 3 days before proceeding; let come to room temperature before proceeding.
- Prepare the pecan topping. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave at 100% power until melted, 20 to 40 seconds. Add 1 cup chopped pecans and toss to coat. Add 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1/8 teaspoon kosher salt, and toss with a fork to combine.
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