Bbqd Sweet Potato And Parmesan Souffle Recipes

CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 375 degrees F.
• Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.
• Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
• Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes.
• Top with powdered sugar and whipped cream.
• Preheat the oven to 375 degrees F.
• Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.
• Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
• Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes.
• Top with powdered sugar and whipped cream.

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.

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 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.

POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees F. Butter bottom and sides of a 1 1/2-quart souffle dish. Add Parmesan to dish and roll dish to coat inside; set aside.
• In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.
• In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Careful not to overbeat.
• Stir 1/3 of egg whites into potato mixture. Gently fold in remaining egg whites until just incorporated.
• Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.
• Serve immediately.

SMOKEY SWEET POTATO SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.
• Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside, reserving 1/4 cup for garnish.
• Peel the sweet potatoes and mash. Add the potatoes to a large bowl. Stir in the chopped chipotle, adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season, to taste, with salt and pepper.
• In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.
• Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes. Enjoy!

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.

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.

SWEET POTATO AND GRUYèRE SOUFFLé

Steps:

• Butter a 1 1/2-quart soufflé dish and dust it with 1/4 cup of the Parmesan. In a large heavy saucepan cook the onion and the garlic with salt and pepper to taste in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, until it is thickened. Remove the pan from the heat, whisk in the Gruyère, whisking until the cheese is melted, and whisk in the sweet potatoes and the egg yolks, 1 at a time. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they just hold stiff peaks, whisk one fourth of them into the sweet potato mixture to lighten it, and fold in the remaining whites gently but thoroughly. Pour the mixture into the prepared soufflé dish, sprinkle the remaining 1/4 cup Parmesan over it, and bake the soufflé in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until it is puffed and golden. Serve the soufflé immediately.

MOMMOM'S POTATO PARMESAN SOUFFLE

Steps:

• Prepare instant mashed potatoes according to package directions for 8 servings.
• While still hot, beat in egg yolks, one at a time, and mix in cheese.
• At this point, you can cover and let stand at room temperature a few hours.
• About 1 hour before serving time, beat egg whites until foamy, add salt and cream of tartar, and beat until soft peaks form.
• Fold beaten whites into potato mixture.
• Spoon into a 4-quart soufflé dish.
• Bake in a 375 degree oven, allowing 45 minutes for small soufflés or 1 hour for a large soufflé.

SWEET POTATO SOUFFLE

Steps:

• Mix first 5 ingredients thoroughly and pour into casserole dish. Optional, add raisins and or coconut. Mix topping with fork and sprinkle crumbs on top of casserole. Bake 30 Minutes at 350 degrees.

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.