1 Sweet Potato Souffle Recipes

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:

• 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 SOUFFLé

Steps:

• Preheat the oven to 425ºF. Scrub the sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat and let cool.
• Adjust the rack to the lower third of the oven and turn the oven down to 400ºF. Rub the inside of a 2-quart soufflé dish or six 1- or 1 1/2-cup soufflé dishes with butter and dust with 2 tablespoons of the sugar, tilting the dish to coat evenly.
• Peel the potatoes and puree in a food processor fitted with the steel blade. Add the honey, cinnamon, nutmeg, salt, ginger, yogurt, and lime juice and mix together well.
• Begin beating the egg whites at medium speed in a standing mixer fitted with the whisk attachment or with an electric beater. When they begin to foam, add the cream of tartar. When soft peaks begin to form, slowly add the remaining tablespoon of sugar while beating and continue to beat until the egg whites form stiff but not dry peaks. Stir one fourth into the sweet potatoes, and gently fold in the remainder. Scrape into the soufflé dish (or dishes). Place on a baking sheet and bake a large soufflé for 20 to 25 minutes, small soufflés for 15 minutes, or until puffed and just beginning to brown. Serve at once. The soufflé should be runny on the inside.

SWEET POTATO SOUFFLE

Steps:

• Arrange sweet potatoes in a microwave-safe dish; prick potatoes several times with a fork. Microwave, uncovered, on high for 13-15 minutes or until tender, turning once. Cool slightly. , Cut potatoes in half lengthwise. Scoop out the pulp; discard shell. In a large bowl, mash pulp with butter. Stir in the remaining ingredients., Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Let stand 10 minutes before serving.

SWEET POTATO SOUFFLé

Steps:

• Cook potatoes in boiling water in saucepan 25 to 30 min. or until tender; drain well. Cool slightly.
• Heat oven to 375ºF. Spray 1-1/2-qt. casserole with cooking spray. Sprinkle 1 Tbsp. Parmesan evenly onto bottom and up side of prepared casserole.
• Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
• Place potatoes in large bowl. Add egg yolks, cream cheese spread and remaining Parmesan; beat with mixer on medium speed until blended. Stir in cheddar, then fold in egg whites.
• Spoon into prepared casserole.
• Bake 35 to 40 min. or until center is set and top is golden brown.

TASTY SWEET POTATO SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix sweet potatoes, white sugar, softened butter, evaporated milk, eggs, cinnamon, and nutmeg together with a mixer in a bowl. Transfer to a baking pan.
• Bake in the preheated oven until top is golden brown, about 25 minutes. Remove souffle from oven; reduce heat to 325 degrees F (165 degrees C).
• Mix cornflakes, pecans, brown sugar, and melted butter together in a bowl with a spoon. Spread topping over souffle; bake in the preheated oven until topping is toasted, about 20 minutes.

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.

#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 350 degrees.
• Mix potatoes, sugar, eggs, margarine and milk.
• Add vanilla.
• Pour into 9 x 13 casserole.
• For topping, mix ingredients and pour or spread on potato mixture.
• Bake 1 hour.

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.

SAVORY SWEET POTATO SOUFFLES

Steps:

• Preheat oven to 375 degrees. Butter 4 3/4-cup ramekins; set aside. In a medium saucepan, melt butter over medium-low heat. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is softened, about 8 minutes. Stir in flour; cook, stirring, 3 minutes.
• Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt. Whisk in sweet-potato puree, then egg yolks, one at a time.
• In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into cheese mixture. Using a rubber spatula, gently fold in the rest.
• Place ramekins on a rimmed baking sheet. Pour mixture into ramekins; sprinkle with remaining cheese. Bake until puffed and golden brown, 15 to 20 minutes.

SWEET POTATO SOUFFLE WITH PECANS

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.