Easy Allergy Friendly Sweet Potato Casserole Souffle Recipes

EASY ALLERGY FRIENDLY SWEET POTATO CASSEROLE/ SOUFFLE

Steps:

• Boil sweet potatoes in water for 30 to 40 minutes, until soft.
• Cool.
• Peel and mash potatoes.
• In blender, blend pineapple, oranges with the juices in the cans until pureed.
• Add 2 cups of fruit mixture, brown sugar and cinnamon to mashed potatoes and mix.
• Bake in baking dishes for 35 minutes, fills one 2.8 Liter Corning Ware Oblong dish and one 2.5 Liter Corning Ware round dish perfectly.

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.