Auntie Ems Sweet Potato Souffle Recipes

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.

OLD SCHOOL SWEET POTATO SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
• Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
• Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
• In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

AUNTIE EM'S SWEET POTATO SOUFFLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain; transfer to a large bowl and mash.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix brown sugar and flour together in another bowl. Stir in 1 1/2 sticks melted butter, a little at a time, until incorporated. Stir in pecans.
• Mix mashed sweet potatoes, remaining butter, white sugar, milk, eggs, and vanilla extract together. Spread sweet potato mixture into the prepared baking dish and sprinkle with brown sugar topping.
• Bake in the preheated oven until golden brown, about 25 minutes.

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.

AUNTIE EM'S STEAK AND POTATO PIE

Steps:

• For the pate brisee: Cut the butter into very small pieces and place in the refrigerator or freezer while you work with the other ingredients.
• Place the flour, salt, and sugar in a food processor and pulse to combine.
• Add the butter pieces to the dry mix and pulse until mixture forms coarse crumbs, about 10 to 15 seconds.
• Add 3 tablespoons ice water to the mixture and pulse until dough comes together and holds together when you pinch the dough between your fingers.
• Pour the dough out onto a cutting board and shape into a ball without overworking the dough.
• Divide into two balls and shape each into a flat round disk.
• Wrap each disk in plastic wrap and refrigerate one hour.
• For the steak and potato filling and pie assembly: Place the potatoes in a pot of cold water. Bring to a boil.
• After 10 minutes, add the carrots and cook 5 to 10 minutes more until both the potatoes and carrots are fork tender.
• Drain and set the vegetables aside.
• Melt the butter in a wide saute pan and add the onions. Cook until translucent.
• Sprinkle in the flour and stir and cook 5 minutes, but do not brown.
• Slowly add the broth to the onion mixture, whisking until the sauce smoothes out and thickens.
• Add cognac, rosemary, thyme, salt, and pepper and cook 5 more minutes.
• Add the beef, potatoes, carrots, and frozen peas to this sauce and mix gently.
• Pour mixture into a 2 quart casserole, souffle dish, or large ramekins if you're making individual potpies.
• Roll out the pastry dough into one large circle and place over the dish or cut the pastry to fit the individual ramekins.
• Press down the pastry over the edges of the dish, folding them as necessary.
• Fill pie plate or large ramekins with steak and potato filling.
• Beat together the egg and water and brush over the top of the pastry to give a nice glossy finish to the crust.
• Cut a few steam vents in the pastry and bake at 425 for 35 minutes until golden brown.

JOIE'S FABULOUS SWEET POTATO SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with vegetable oil.
• Beat sweet potatoes, white sugar, eggs, milk, 1/2 cup melted butter, vanilla extract, and cinnamon together in a bowl using an electric mixer until smooth; pour into the prepared baking dish.
• Mix brown sugar, pecans, flour, and 1/3 cup melted butter together in a bowl; spread over sweet potato mixture.
• Bake in the preheated oven until souffle is set in the middle, 25 to 30 minutes.

ELEGANT SWEET POTATO SOUFFLE

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with foil or parchment paper, lightly spray with vegetable oil, wash and pat potatoes dry, prick the skins with a fork in several places (this will keep the skins from "exploding" during baking), bake potatoes on sheet pan for 1 - 1 1/2 hours, pierce potatoes with a fork or sharp knife to make sure they are done. Remove from oven, let potatoes cool enough to handle.
• Peel and cut into medium pieces, place into a large bowl, beat until they are smooth. If you use a stand mixer (recommended), use the whisk attachment.
• Add each ingredient separately, and beat well after each addition, scrape down the sides of bowl as needed.
• After all ingredients have been added, beat until smooth, creamy, and light, about 1 minute if using a stand mixer, or 2 minutes if using a hand mixer. If using a Kitchen-aide or similar stand mixer, beat on #4.
• Pour mixture into a 9"' x 13" x 2" lightly buttered baking dish. NOTE: You can make the dish to this point, cover and refrigerate overnight, when ready to bake, bring to room temperature, and continue as follows.
• Reduce oven temperature to 325°F.
• To make the Topping:.
• Place brown sugar, flour, cinnamon, and nutmeg, into a medium size bowl, stir until thoroughly combined.
• Add pecans and coconut to the dry ingredients and mix until nuts are coated, add melted butter, with a large spoon or your hands combine until mixture is crumbly.If it seems too wet and won't crumble, add a little more flour.
• Sprinkle in an even layer over potato mixture and bake in 325 F preheated oven for 60 - 75 minutes, until top is crisp and middle does not giggle. Oven temperatures vary, so baking time may vary as well.
• Let cool slightly before serving, at least 10 minutes.
• For transport: I took mine straight from my oven, placed it into a casserole carrier that has a gel pack for warmth or cold, Since it was screaming hot, I placed it on a folded paper grocery bag. I did not want the topping to sweat and become soggy, so I did not put the plastic lid on the casserole dish, but laid a piece of parchment paper over the top. I left one side of the carrier unzipped. It sat that way on my nieces counter top over an hour. The bottom was still hot to the touch and went right to the table, with the praline topping still crunchy. It was perfect.