SWEET POTATO SOUFFLé
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
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.
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 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 SOUFFLE WITH PECANS
My grandmother makes this sweet potato souffle recipe every Thanksgiving. It's just so full of love and memories (and pecans!) that it needs to be shared. -Natalie Gray, Moreland, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 1 serving.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.
Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 190mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
SUGAR-CRUSTED SWEET POTATO CASSEROLE
FLAVOR GALORE!!! This is a popular dish in my area and it is also my Aunt Catherine's recipe. The dish always comes back empty from a potluck! The crunchy goodness on top is what makes this casserole go over well. A great dish to have any time of the year.
Provided by Seasoned Cook
Categories Yam/Sweet Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Note for quick method of cooking sweet potatoes -- I put the sweet potatoes in a baking dish and add 1/4 cup of water. Put a lid on and microwave for approximately 20 minutes. After they have cooled, peel and mash.
- Mix all 8 ingredients for sweet potato mixture. Pour into a greased casserole dish. Bake in a 350 degree oven for 35 minutes and see below for crunchy topping.
- Mix all 4 ingredients for topping and sprinkle over potatoes. Bake for an additional 8 minutes and remove from oven.
- Enjoy!
Nutrition Facts : Calories 496.4, Fat 26.4, SaturatedFat 13.5, Cholesterol 87.5, Sodium 313, Carbohydrate 62.2, Fiber 4.5, Sugar 39.9, Protein 5.4
SOUTHERN SWEET POTATO CASSEROLE
I always cook this dish in the fall when sweet potatoes are in season and can usually find at a good price. This is a wonderful dish to serve with your Thanksgiving dinner.
Provided by Kaykwilts
Categories Yam/Sweet Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Boil and mash potatoes.
- Mix in sugar, butter, eggs, vanilla and milk.
- Put in a 13x9 inch baking dish.
- For the topping melt butter and mix in remaining ingredients.
- Sprinkle on top of the potato mixture.
- Bake 25 miutes at 350 degrees.
Nutrition Facts : Calories 342.5, Fat 20.4, SaturatedFat 9.1, Cholesterol 65.8, Sodium 151.3, Carbohydrate 38.7, Fiber 2, Sugar 27.9, Protein 3.3
SOUTHERN STYLE SWEET POTATO SOUFFLE
Steps:
- Preheat oven to 350°. Scrub potatoes, DO NOT PEEL, rub all over with vegetable oil then with small amount of oil in bottom of the pan. Cover pan with aluminum foil then bake for about 1-2 hours, or until soft all the way through. Potatoes are done peel them and the skins should come right off; (I usually do it with a fork--- BE CAREFUL THEY ARE HOT!!!!!
- After potatoes are peeled, place them in pan you will use or mixing bowl mash well depending on amount of potatoes. I usually use about 1 stick butter, (hot potatoes should melt the butter). Mix that together and add more butter to taste. Add brown sugar, and cinnamon to taste, (start with small amounts--tablespoons) and add to taste (I usually end up using 1/4 cup brown sugar).
- Spread in a 8x12 pan. Sprinkle with cinnamon and nutmeg. Layer with small marshmallows.
- Bake for about 5 minutes or until brown (or top broil).
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
SWEET POTATO SOUFFLE III
I get rave reviews for this recipe! It's wonderful for Thanksgiving, and always a hit at family reunions, covered dish dinners, etc. Enjoy!
Provided by Jane Cagle
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
- Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
- Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
- Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
- Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
- Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.
Nutrition Facts : Calories 594.8 calories, Carbohydrate 78.3 g, Cholesterol 98.6 mg, Fat 30.6 g, Fiber 4.4 g, Protein 5.6 g, SaturatedFat 13.6 g, Sodium 366.8 mg, Sugar 57.2 g
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