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 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 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
MAMA'S CANDIED SWEET POTATOES
The combination of orange juice with sweet potatoes is outstandingly delicious! My mother was a great cook. Her dishes always had plenty of exciting flavors. I'm passing on one of her favorites which we enjoyed.
Provided by Seasoned Cook
Categories Yam/Sweet Potato
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Boil sweet potatoes for 30 minutes. Let potatoes cool and then peel. Cut into quarters.
- Place in a large saucepan and add butter, orange juice, syrup and sugar.
- On top of stove cook at low heat for about 1 3/4 hours to glaze potatoes. Tilt saucepan often to coat all potatoes. Place oranges slices in pot 30 minutes before serving. (She never used a crock pot, but I bet it would work as well.) Freezes well -- just reheat and serve.
Nutrition Facts : Calories 315.5, Fat 7, SaturatedFat 4.4, Cholesterol 18.3, Sodium 101.4, Carbohydrate 64.8, Fiber 2.7, Sugar 35.9, Protein 1.6
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
MOM'S SWEET POTATOES RECIPE
Our family favorite sweet potatoes that make the perfect side dish for your holiday meal.
Yield 10
Number Of Ingredients 5
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.)
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
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