Sweet Potato Souffle By Bessingers Bar B Que Food

SWEET POTATO SOUFFLES

Steps:

• Preheat oven to 350 degrees F. Lightly spray 12 (6-ounce) ramekins with cooking spray. Divide the ramekins among 2 baking sheets and set aside.
• Cook sweet potatoes in the microwave according to package directions. Empty into a large mixing bowl, add butter and beat with a hand mixer until smooth. Mix the remaining ingredients (except marshmallow topping) and beat until well incorporated. Pour into prepared ramekins and bake in preheated oven for 30 minutes. Remove from the oven and top each souffle with a dollop of marshmallow topping. Brown the topping with a torch or place under the broiler until lightly browned.

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.

BBQ'D SWEET POTATO AND PARMESAN SOUFFLE

Steps:

• Place the sweet potatoes in a pot large enough to fit them, and cover with water by 2 inches. Add 2 tablespoons salt. Bring to a boil, then boil the sweet potatoes until tender, about 15 minutes. Scoop the flesh into a food processor and puree. Portion out 10 ounces, then set aside in the fridge to cool (use the remainder for another use).
• Melt the butter in a small pot over medium heat. Add the flour and cook for 2 minutes to make a roux. Whisk in the warm milk, then season with the nutmeg and some salt and pepper. Cook until thick, about 3 minutes, then remove from the heat. Set the bechamel aside to cool completely to room temperature.
• Generously brush four 12-ounce ramekins with butter. Grind the chips in a food processor together with 1/2 cup Parmesan. Reserve 1/2 cup of the chip mixture. Generously coat each ramekin with the remaining chip mixture, tapping out any excess.
• Preheat the oven to 375 degrees F. Arrange the prepared ramekins on a sheet pan.
• Beat the egg whites to stiff peaks. Fold together the bechamel, egg yolks and sweet potato puree. Fold in the remaining 1/4 cup Parmesan. Fold in half of the egg whites until evenly combined, then fold in the remaining egg whites, being careful not to overwork. Divide the mixture among the ramekins, filling each three-quarters of the way. Sprinkle with the remaining chip mixture and bake until the centers are tender and warmed through, 35 to 40 minutes. Serve immediately.

SWEET POTATO PRALINE SOUFFLE

Steps:

• Bake sweet potatoes in a preheated 350 degree oven for 1 hour until fork tender. Remove peels. In the bowl of an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and juice. Blend thoroughly with the paddle attachment until smooth. Sprinkle in the cinnamon sugar, nutmeg, raisins and pecans. Finally, remove the bowl from the mixer and add the pralines; fold gently through the mixture.
• Transfer mixture to a 2 1/2 quart flameproof baking dish. Bake in a preheated 350 degree oven for 20 minutes. Top with meringue. Return to oven and broil 7 minutes until the meringue is golden brown.

SWEET POTATO SOUFFLE BY BESSINGER'S BAR-B-QUE

Steps:

• Preheat oven to 350°.
• peel and mash the sweet potatoes.
• add butter and eggs and beat with a mixer until light and fluffy.
• add all the remaining ingredients (except cinnamon) while reserving a little coconut on the side.
• place in buttered 2 quart casserole dish and sprinkle top with cinnamon.
• bake for about 30 minutes, a few minutes before removing sprinkle with coconut and leave just until starting to brown.
• remove let sit for a few minutes, serve as a side dish or a dessert!

SWEET POTATO SOUFFLES

Steps:

• Place sweet potatoes on a microwave-safe plate. Prick sweet potatoes with the tip of a knife. Microwave until very soft, about 10 minutes. Let cool briefly until safe to handle.
• Preheat the oven to 425 degrees F (220 degrees C).
• Halve sweet potatoes and scoop flesh out into a bowl.
• Separate egg whites and yolks into individual mixing bowls. Generously butter four 5-ounce ramekins.
• Transfer 1 cup mashed sweet potato to the bowl of egg yolks. Pour in milk. Season with salt and cayenne. Whisk until smooth, slowly at first and faster once mixture starts to come together.
• Add a pinch of salt to the egg whites. Beat with a clean whisk until peaks are well-defined but still soft. Transfer 1/2 of the egg whites to the sweet potato mixture. Fold in with a spatula somewhat gently until most of the white streaks disappear. Add the remaining egg whites and fold in very gently, turning the bowl and scraping the sides, until whites are mostly blended in; a few streaks should still be visible.
• Gently spoon sweet potato mixture into the ramekins.
• Bake in the preheated oven until fully inflated and browned, about 15 minutes. Garnish with sage. Unmold or serve in ramekins.

SWEET POTATO SOUFFLE

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.

#1 SWEET POTATO SOUFFLE

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!

SWEET-POTATO SOUFFLE

Steps:

• Preheat oven to 400 degrees.
• Prick the sweet potatoes and place in a baking dish. Put in oven and bake for 45 minutes to 1 hour, or until soft. Remove from oven, slice in half and scoop flesh into a bowl. Using a wire whisk or electric mixer, whip until smooth. Measure 1 3/4 cups. Reserve any remaining potatoes for another use.
• Lower oven temperature to 350 degrees.
• In a bowl blend the sweet potatoes and cream. Add the egg yolks, nutmeg and brown sugar, mixing well. Fold in the beaten egg whites.
• Place the mixture in a buttered 1-quart souffle or baking dish and place in a preheated 350 degree oven. Bake for 35 to 40, or until a knife inserted in the center comes out clean.

SWEET POTATO SOUFFLE

Steps:

• Preheat the oven to 325°F Lightly grease a 13 x 9 casserole dish; set aside.
• Cut the peeled sweet potatoes into chunks. Cook (boil/steam) until tender and "mash-able." Drain very well.
• In a large bowl, cream the egg YOLKS and cream cheese with an electric mixer until creamy and pale yellow, about 3 minutes.
• Add the hot cooked, drained sweet potatoes and beat for about 2 minutes, until smooth.
• Add the salt, pepper, brown sugar, the parmesan cheese and thyme and process for 1 more minute, until well mixed.
• Clean off the mixer beaters.
• In a seperate bowl, beat the egg WHITES with an electric mixer until they form stiff peaks, about 3-4 minutes.
• Fold the stiffened egg whites into the sweet potato mixture 1/3 at a time, being careful not to overmix.
• Pour into the prepared 9 x 13-inch baking dish.
• Bake for 30-40 minutes, until the top is lightly browned and beginning to crack.