Sweet Potato Soufflé Recipe By Tasty Food

SWEET POTATO SOUFFLE

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

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

Steps:

• Preheat oven to 350 degrees.
• Melt one stick of butter and combine with sweet potatoes, regular sugar, eggs, milk, nutmeg and cinnamon.
• Beat the mixture for 2 minutes.
• Pour into greased 1 1/2 quart, glass baking dish.
• Bake for 1 hour and 15 minutes.
• For topping, melt other stick of butter and combine with brown sugar, corn flakes and pecans.
• Pour over the sweet potato mixture and bake an additional 15 minutes.
• Enjoy!

SWEET POTATO SOUFFLé

Steps:

• Preheat the oven to 400°F.
• Slice the sweet potatoes into 3/4 inch slices, place in a roasting tin with the garlic then pour over 2 tbsps olive oil and coat the potatoes and garlic evenly with the oil; season with salt and pepper.
• Roast in the preheated oven for 25 minutes, turning the potatoes over once during cooking; at the end of the cooking time the potatoes and garlic should be tender; allow to cool slightly after cooking.
• While the potatoes are roasting, heat the remaining olive oil in a frying pan and gently fry the tomatoes, bell pepper, chilli and ginger for about 3-4 minutes until the peppers start to soften; remove from the heat and set aside.
• Remove the skins from the roasted garlic then put them with the sweet potatoes into a food processor; add the sour cream and process until smoth.
• Melt the butter in a large saucepan and use some to coat the inside of a souffle dish; spoon the tomato and pepper mixture into the bottom of the souffle dish.
• Add the flour to the remaining butter in the saucepan and stir together; stir in the sweet potato puree and egg yolks; set pan over a gentle heat and cook for 2 minutes; allow to cool slightly.
• Whisk the egg whites until stiff but not too dry and mix a spoonful into the sweet potato mixture; fold in the remaining egg white quickly and carefully with a large metal spoon.
• Pour the mixture into the souffle dish, place dish in the preheated oven and bake for about 25 minutes or until the souffle is risen and brown (it should be firm but slightly wobbly and will still be slightly soft inside the centre); serve immediately.

SWEET POTATO SOUFFLé

Steps:

• Heat potatoes with all the juice. Drain and save 3/4 cup juice. Mash 1/2 stick butter with potatoes. Add cinnamon, nutmeg, sugar, eggs, evaporated milk, retained juice and vanilla to potatoes. Beat egg together and bake at 325°F for 1 hour or longer. Soufflé should pull slightly away from edge of pan.
• Optional Topping: Mix together 1 tablespoon flour, 1 tablespoon sugar, 1/4 teaspoon cinnamon, 2 Tablespoons butter, and 1/4 cup chopped pecans. Pour over top of soufflé and broil. Watch closely for a few minutes until topping bubbles up.

SWEET POTATO SOUFFLé

Steps:

• Cook potatoes by microwaving them until soft.
• Cool and peel.
• Mash and add butter first then can milk, sugars, nutmeg, cinnamon and lastly the 1 cup of marshmallows.
• Bake at 350°F for about 30 minutes or until edges turn brown.
• After the casserole has completely cooled AND NOT BEFORE, add the remaining 1/2 cup of marshmallows on top and bake again for about 15 minutes or until the marshmallows on top are slightly brown.
• NOTE: THE MIXTURE CAN BE MADE A DAY IN ADVANCE but set out on counter to get room temperature then add the 1/2 cup of marshmallows on top and bake again for about 15 minutes or until the marshmallows on top are slightly brown.
• Enjoy as a side dish or dessert.

SWEET POTATO SOUFFLE

Steps:

• In a large stockpot, cover sweet potatoes (cut into smaller pieces) with water.
• Boil 20 minutes or until fork tender.
• Drain and allow to cool.
• Remove skins.
• Preheat oven to 350°F.
• Grease a 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 beaters and remove.
• Pour sweet potato mixture into the casserole dish.
• For the topping:.
• In a small bowl, whisk together brown sugar, flour and butter.
• Mix well.
• Add chopped pecans.
• Sprinkle topping over potato mixture and bake at 350C for 40 minutes.