Moms Sweet Potato Souffle Food

SWEET POTATO SOUFFLé

Sweet Potato Soufflé image

There are only a few side dishes that will determine whether or not a Thanksgiving meal is a success- sweet potato soufflé is on that list. On a plate piled with all sorts of casseroles, salads, and meat, it's almost law to include something sweet that's still hardy enough to make it on the non-dessert menu. And don't be fooled by the Thanksgiving commentary; sweet potato soufflé is just as appropriate to make (and eat!) in April as it is in November. To make this classic dish, bake the sweet potatoes until the flesh is very tender. Then, peel and mash in a stand mixer or with a hand mixer until the sweet potato flesh is smooth. Beat butter into the potatoes along with brown sugar, eggs, and cinnamon. Mix in a significant amount of vanilla extract to give the soufflé a remarkable sweetness. Cover the soufflé base with a buttery brown sugar-pecan topping that will bake into a solid layer on top. Be sure to get a proper spoonful for a rich bite of smooth sweet potato and crunchy pecan bits that tastes spot on.

Provided by Micah A Leal

Time 2h45m

Number Of Ingredients 15

Ingredients

4 large or 5 medium sweet potatoes (about 6 cups mashed flesh)
1/2 cup butter, softened
1 cup brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 eggs
1/2 cup whole milk
1 tablespoon vanilla extract
1/4 teaspoon salt
2/3 cup light brown sugar
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 1/2 cups pecan halves
5 tablespoons melted butter

Steps:

Preheat oven to 425°F. Wash and thoroughly dry outside of sweet potatoes. Wrap in aluminum foil and place on an aluminum foil lined baking sheet. Bake for 1 1/2 hours; remove and allow to cool until you can easily remove the skins, about 30 minutes.
Preheat oven to 350°F. Grease a glass 9- x- 13-inch baking dish with cooking spray; set aside. In the bowl of a mixer or with an electric hand mixer, beat sweet potatoes on medium-high until they become smooth, about 2 minutes. Add butter, brown sugar, granulated sugar, and cinnamon; mix until fully combined. Add eggs, milk, vanilla, and salt; beat on medium high until the mixture is fully homogenous. Pour into prepared baking dish.
In a bowl, stir together brown sugar, flour, salt, and cinnamon until well combined. Add pecans and toss to coat. Add melted butter and stir until butter is evenly absorbed. Scatter across the surface of the soufflé. Bake until the center of the soufflé is set and does not jiggle when tapped, 45 to 55 minutes.

MOM'S SAFE SWEET POTATO SOUFFLE

Mom's Safe Sweet Potato Souffle image

This is a recipe my mom found on allrecipes that she adapted for me - the substitution of Splenda because I'm diabetic and the substitution of rice flour because of my intolerance to gluten. What's great is you can't tell the difference! Note to the diabetics out there: it's not sugar free but very much reduced in sugar. Still, it wouldn't be the holidays without this dish.

Provided by DreamoBway

Categories Yam/Sweet Potato

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

6 sweet potatoes
1 cup Splenda granular
1/2 cup skim milk
1/2 cup butter, melted
1 teaspoon vanilla extract
2 eggs, beaten
1/2 teaspoon salt
1/2 cup Splenda brown sugar blend
1/3 cup rice flour
1/3 cup butter, melted
1 cup pecans, chopped

Steps:

In a large stockpot, cover the sweet potatoes (with the skins on) with 1" of water; boil for 20 minutes, or until fork tender. Drain, allow to cool, and remove the skins.
Preheat oven to 350. Grease a 2 quart casserole dish.
Place the potatoes in a mixing bowl, and beat until smooth.
Reduce speed to low, and add Splenda, milk, butter, vanilla, eggs, and salt.
Allow any potato "fibers" to remain on the beater and remove. Pour the sweet potato mixture into the casserole dish.
Prepare the topping in a small bowl by whisking together the brown sugar Splenda, rice flour, butter, and pecans. Sprinkle the mixture over the potatoes and bake for 40 minutes or until bubbly.

SWEET POTATO SOUFFLE

Sweet Potato Souffle image

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

Ingredients

1/2 cup butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt
1 cup finely chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup butter (1/2 stick), softened

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.

#1 SWEET POTATO SOUFFLE

#1 Sweet Potato Souffle image

The best sweet potato souffle I've ever ate. My mother-in-law gave me this recipe about 11 years ago. She had made it for a baby shower and while the games were going on I almost devoured the whole thing, LOL. Anyway, this is how we do it in our family, and not one Holiday, picnic, or family gathering goes without one.

Provided by Bella Rachelle

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

3 cups sweet potatoes, whipped with mixer
1 cup sugar
1 -2 teaspoon cinnamon or 1 -2 teaspoon pumpkin pie spice
1 teaspoon vanilla
2 eggs
2 tablespoons butter
1 cup butter
1 cup brown sugar
1 cup flour
1 cup coconut
1 cup of chopped pecans

Steps:

Preheat oven to 350 degrees.
For Souffle:.
With mixer whip sweet potatoes, add butter, eggs, cinnamon, vanilla & sugar.
Put in 9 x 13 pan & set aside.
For topping:.
In the order listed above (**this is a very important step to always remember) add the ingredients one at a time in a medium pan on low heat.
Melt butter, add brown sugar, mix well (& at this point I usually turn the heat off), add flour, coconut & pecans.
Immediately pour over the sweet potatoes and put in oven.
Cook for 30-40 minutes, the souffle should not be jiggly in the middle, if so after 40 minutes add 5 minutes at a time until done. The topping should be golden.
Enjoy!

Nutrition Facts : Calories 476, Fat 29.3, SaturatedFat 15.8, Cholesterol 81, Sodium 162.6, Carbohydrate 52.4, Fiber 3.4, Sugar 36.7, Protein 4.2

GRANDMA'S SWEET POTATO SOUFFLE

Grandma's Sweet Potato Souffle image

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

Ingredients

1/2 cup sugar
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup light corn syrup
2 eggs
3 -4 large sweet potatoes, cooked and mashed
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/3 cup butter or 1/3 cup margarine
1 cup pecans or 1 cup walnuts, chopped

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

Sweet Potato Souffle image

My mom saw this recipe on the Food Network and tried it. Since then it has become a staple for holiday dinners.

Provided by TX Ladybug

Categories Yam/Sweet Potato

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 9

Ingredients

3 large sweet potatoes, cooked and whipped
1 cup sugar
2 eggs, beaten
1/2 teaspoon salt
1/2 cup butter
1/2 cup evaporated milk
2 teaspoons vanilla
1 (16 ounce) 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 dish.
Bake in a preheated 325°F oven for 25 minutes.
Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top.
Food Network Episode #BF1A04.

Nutrition Facts : Calories 511.7, Fat 19, SaturatedFat 8.9, Cholesterol 88, Sodium 333.9, Carbohydrate 84, Fiber 2.2, Sugar 60.4, Protein 5.2

MOM'S SWEET POTATOES RECIPE

Mom's Sweet Potatoes Recipe image

Our family favorite sweet potatoes that make the perfect side dish for your holiday meal.

Yield 10

Number Of Ingredients 5

Ingredients

4 pounds of yellow sweet potatoes (about 5 to 6)
3 tablespoons butter (divided)
1/4 cup karo syrup (divided)
1/2 cup brown sugar (divided)
1 (10 ounce) bag of miniature marshmallows

Steps:

Heat oven to 350 degrees.
Boil sweet potatoes for about 20-30 minutes until fork tender. Let cool.
Spray a 9 x 13 inch pan with non stick cooking spray.
After the sweet potatoes are cool, slice into 1 inch spears. Lay half of them in the pan.
Cut up 1 1/2 tablespoons of butter into small pieces and spread all over the sliced sweet potatoes.
Then drizzle 1/8 cup of karo syrup over all of the sweet potatoes. Then sprinkle 1/4 cup of brown sugar over the top.
Repeat layers - add more sweet potatoes, then top with the rest of the butter, karo syrup, and brown sugar.
Cook in oven until heated through and butter is melted. About 30 minutes.
Remove from oven and cover the top with marshmallows. Return to oven cook until marshmallows are golden brown.
(This can also be made ahead of time and stored in the fridge. Cook until heated through and then add marshmallows.)