Sweet Potato Soufflé With Toasted Marshmallow Topping Food

SWEET POTATO SOUFFLé WITH TOASTED MARSHMALLOW TOPPING

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Place sweet potato cubes in a large pot. Just barely cover the sweet potatoes with water. Boil for 15 minutes, or until you can easily pierce with a fork. Drain and mash.
• To the mashed sweet potatoes, add butter, eggs, brown sugar, vanilla, pumpkin pie spice, milk and salt. Stir to combine.
• Grease a 2.3 quart pan and add sweet potato mixture. Smooth out to make an even surface.
• Make the pecan topping. Combine pecans, softened butter, flour and brown sugar and mixture to coat the pecans. Spread it over the top of the sweet potatoes as even as you can.
• Bake at 350 degrees Fahrenheit for about 40 minutes, or until you see the pecan topping start to brown.
• Remove from the oven.
• For marshmallow topping, place marshmallow fluff container in the microwave and microwave on high for 10-20 seconds to soften.
• Turn on your oven broiler to high.
• Spread the marshmallow fluff across the top of the casserole. Place in the oven on the top rack to toast the marshmallow under the broiler.
• This can take anywhere from 20 seconds to 2 minutes. You will need to check it every 10-15 seconds. If you see areas starting to blacken, it's time to take it out! Please keep a careful eye on it.
• Serve warm!

SWEET POTATO CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
• Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows.
• Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.

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 III

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.

SWEET POTATO (YAM) CASSEROLE WITH MARSHMALLOWS

Steps:

• Spray 1 quart baking dish with Pam.
• Heat oven to 350 degrees.
• Mash yams in a large bowl and add brown sugar, salt, cinnamon, egg, and melted butter.
• Mix well.
• Place 1/2 mixture in baking dish.
• Top with a layer of marshmallows, then add remaining mixture.
• Bake for 30 minutes.
• Remove from oven and top with remaining marshmallows.
• Turn oven to broil and move casserole to the upper middle rack. Broil for approximately 5 minutes or until marshmallows are lightly browned.