Yam Souffle Food

SWEET POTATO SOUFFLE

Steps:

• Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.
• In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg, and set aside.
• Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture intoprepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.

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.

GOURMET SWEET POTATO SOUFFLE

Steps:

• Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.
• Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish.
• Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
• Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

SWEET POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
• Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

SWEET POTATO SOUFFLE

Steps:

• Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
• Peel then mash with egg beater.
• Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy.
• Separate the egg whites and yolks; throw away the yolks.
• In a separate bowl, whip the egg whites until they have medium peaks (the peaks should lean at about 45 degrees.).
• Pour the egg whites into the heavier base custard.
• Mix by lightly pushing down and pulling the custard up and over the egg whites using a sweeping "S" motion as you work.
• Pour into 15x10-inch Pyrex pan or two 9x13-inch.
• Mix topping ingredients together and sprinkle over sweet potatoes.
• Bake at 325°F for 25 minutes.
• This will puff up so don't have the pans too full.
• This freezes very well. If you use yams it is much dryer than using sweet potatoes.
• Full recipe serves 15.

SWEET POTATO "SOUFFLE"

Steps:

• 1. Preheat oven to 350 degrees and grease large casserole dish.
• 2. Beat together potatoes, sugar, eggs, vanilla, and 1/2 cup margarine until smooth and fluffy. Spread in casserole and bake uncovered for 30 minutes.
• 3. Mix brown sugar, pecans, flour, and remaining 1/2 cup margarine with fork until crumbly.
• 4. When potatoes are done baking, add topping and return to oven for 10-15 minutes until brown and bubbly.

SWEET POTATO SOUFFLé

Steps:

• Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the remaining ingredients (except marshmallows) and mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown.

SWEET POTATO SOUFFLé

Steps:

• Preheat oven to 350 degrees F. Coat an 11-by-7-inch baking dish with cooking spray. Place sweet potatoes in a large saucepan and add water to cover; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook until the sweet potatoes are tender, about 16 minutes. Drain well. Place the sweet potatoes in a large bowl.
• Meanwhile, combine oats, pecans, 5 tablespoons brown sugar and 1/4 teaspoon salt in a bowl. Stir in butter. Set aside.
• Add milk, eggs, cinnamon and the remaining 3 tablespoons brown sugar and 3/4 teaspoon salt to the drained sweet potatoes. Beat with an electric mixer fitted with a whisk attachment on medium speed until smooth, about 2 minutes.
• Spoon the sweet potato mixture into the prepared baking dish; sprinkle evenly with the oat mixture. Bake until golden and bubbly around the edges, 30 to 40 minutes.

YAM SOUFFLE'

Steps:

• Preheat oven to 350°F
• In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender.
• Drain and peel the potatoes and place in a large mixing bowl.
• Mash well.
• Add the butter, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt.
• Beat well with a mixer.
• Spoon mixture into a buttered, ovenproof gratin dish.
• Bake until the potatoes are hot, about 25 minutes.
• While the soufflé is cooking, make the meringue.
• In a clean bowl, whip egg whites until almost stiff.
• Gradually add the sugar and continue to beat until soft peaks form.
• During the last five minutes of cooking the soufflé, top with the meringue mixture making fancy peaks.
• Return to oven and remove when the meringue is lightly browned.
• Garnish with the sliced oranges.

SWEET POTATO SOUFFLé

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 SOUFFLé

Steps:

• Preheat the oven to 400°F. Grease a 2 1/2-quart baking dish with butter.
• On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. 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.
• 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 for 30 minutes, or until slightly browned. Let the casserole sit for 5 minutes before serving.

CANDIED YAM SOUFFLE

Steps:

• Preheat oven to 325 degrees F.
• Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place drained yams in a large bowl and mash finely with a potato masher (leaving some chunked pieces). Pour sugar/pecan mixture over yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a metal pie pan. Top with marshmallow topping. Bake for 15 minutes at 325 degrees F. Remove from the oven and raise the oven temperature to 400 degrees F. Bake for an additional 10 minutes at 400 degrees F to brown the top, watching carefully to keep from over-browning.

YAM SOUFFLE

Steps:

• 1. Cream together the butter and sugar and mix in the beaten egg yolks, the mashed sweet potatoes, sherry and seasonings. Fold in the egg whites and pour the mixture into a buttered casserole and bake at 350^ for 40 minutes.