Easy Allergy Friendly Sweet Potato Casserole 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.

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.

EASY SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a deep casserole dish with butter.
• Mash potatoes with a potato masher in a bowl until no large lumps remain. Stir white sugar, brown sugar, cinnamon, and butter into the mashed sweet potatoes; transfer to prepared casserole dish. Cover sweet potato mixture with a layer of miniature marshmallows.
• Bake in preheated oven until marshmallows are browned, about 30 minutes.

CORDELE'S THANKSGIVING SWEET POTATO SOUFFLE CASSEROLES

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.

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.