Cordeles Thanksgiving Sweet Potato Souffle Casseroles Recipes

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SWEET POTATO SOUFFLE



Sweet Potato Souffle image

Complete your Thanksgiving spread with Trisha Yearwood's classic Southern Sweet Potato Souffle recipe from Food Network.

Provided by Trisha Yearwood

Time 1h55m

Yield 8 servings

Number Of Ingredients 11

1/2 cup butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt
1 cup finely chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup butter (1/2 stick), softened

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.

CORDELE'S THANKSGIVING SWEET POTATO SOUFFLE CASSEROLES



Cordele's Thanksgiving Sweet Potato Souffle Casseroles image

Makes two 1 1/2 quart souffle-like casseroles. Not really true souffles, but made in souffle dishes. Adapted from Gourmet. The person who submitted the original version to the magazine said it had been a favorite holiday dish made by his Aunt. I clipped this recipe almost 15 years ago, meaning to try it for the holidays. I think it sounds very unique with all of the extracts. Hopefully I will remember to try it this year, now that I have it stored on Zaar. Not for dieters!

Provided by HeatherFeather

Categories     Yam/Sweet Potato

Time 2h15m

Yield 2 casseroles, 12-16 serving(s)

Number Of Ingredients 14

4 lbs sweet potatoes, unpeeled,cut into pieces
water, as needed
1/2 cup unsalted butter, cut into pieces,at room temperature
1 cup granulated sugar
4 large eggs
3 tablespoons self-rising flour
1 cup milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
1/2 cup chopped pecans
2 tablespoons dark brown sugar, firmly packed
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F.
  • Have ready two 1 1/2 quart round deep casseroles/souffle dishes.
  • Cover potatoes with enough cold water to over them by 1" in a large pot.
  • Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.
  • Drain, peel, and then place into a mixing bowl and using a mixed, beat them just until they are smooth (without overbeating or they will get gluey).
  • Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.
  • Put half of the mixture into each of the two souffle dishes.
  • Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.
  • Bake, uncovered, for 1 hour.

Nutrition Facts : Calories 349.6, Fat 13.4, SaturatedFat 6.2, Cholesterol 93.7, Sodium 190.8, Carbohydrate 52.6, Fiber 5, Sugar 25.6, Protein 5.8

CHARLINE'S SWEET POTATO CASSEROLE



Charline's Sweet Potato Casserole image

A great sweet potato casserole recipe -- my children insist on this every holiday! Lots of miniature marshmallows, coconut and pecans make this an extra special and yummy Thanksgiving delight. Use fresh or canned sweet potatoes. Prepare the topping while the casserole is baking.

Provided by DThomRN2

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 45m

Yield 24

Number Of Ingredients 13

4 cups sweet potatoes, peeled and cubed
2 cups white sugar
4 eggs, beaten
¾ cup margarine, melted
1 cup evaporated milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups miniature marshmallows
1 cup flaked coconut
1 ½ cups crushed cornflakes cereal
½ cup packed brown sugar
1 cup chopped pecans
¾ cup margarine, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter.
  • In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
  • Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
  • In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
  • Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 33.5 g, Cholesterol 34 mg, Fat 18.7 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 5.2 g, Sodium 185.1 mg, Sugar 26.4 g

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