SWEET POTATO SOUFFLE
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
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.
JOIE'S FABULOUS SWEET POTATO SOUFFLE
The daughter of a BFF gave me this recipe and promised me I would no longer be the only one who ate sweet potatoes at Thanksgiving and she was right. Everyone fought over this dish!
Provided by marti
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 54 g, Cholesterol 81.2 mg, Fat 21 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 9.2 g, Sodium 165.5 mg, Sugar 38.9 g
SAVORY SWEET POTATO SOUFFLES
Flavored with onion, garlic, and thyme, these savory mini souffles get their cheesy, crusty tops from melted Gruyere cheese. Serve them warm.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter 4 3/4-cup ramekins; set aside. In a medium saucepan, melt butter over medium-low heat. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is softened, about 8 minutes. Stir in flour; cook, stirring, 3 minutes.
- Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt. Whisk in sweet-potato puree, then egg yolks, one at a time.
- In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into cheese mixture. Using a rubber spatula, gently fold in the rest.
- Place ramekins on a rimmed baking sheet. Pour mixture into ramekins; sprinkle with remaining cheese. Bake until puffed and golden brown, 15 to 20 minutes.
JOIE'S FABULOUS SWEET POTATO SOUFFLE
The daughter of a BFF gave me this recipe and promised me I would no longer be the only one who ate sweet potatoes at Thanksgiving and she was right. Everyone fought over this dish!
Provided by marti
Categories Sweet Potato Side Dishes
Time 40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 54 g, Cholesterol 81.2 mg, Fat 21 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 9.2 g, Sodium 165.5 mg, Sugar 38.9 g
SAVORY SWEET-POTATO SOUFFLES
Make and share this Savory Sweet-Potato Souffles recipe from Food.com.
Provided by Vino Girl
Categories Yam/Sweet Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Butter four 3/4-cup ramekins; set aside.
- In a medium saucepan, melt butter over medium-low heat.
- Add onion, garlic, and thyme; season with salt and pepper.
- Cook, stirring often, until onion is softened, about 8 minutes.
- Stir in flour; cook, stirring, 3 minutes.
- Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes.
- Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt.
- Whisk in sweet-potato puree, then egg yolks, one at a time.
- In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Whisk 1/4 of whites into cheese mixture.
- Using a rubber spatula, gently fold in the rest.
- Place ramekins on a rimmed baking sheet.
- Pour mixture into ramekins; sprinkle with remaining cheese.
- Bake until puffed and golden brown, 15 to 20 minutes.
- You can also make this as one large souffle. Bake in a 1 quart dish for 25 to 30 minutes.
Nutrition Facts : Calories 263.3, Fat 14.3, SaturatedFat 7.6, Cholesterol 173.7, Sodium 210.5, Carbohydrate 20.3, Fiber 1.6, Sugar 4.5, Protein 13.5
ELEGANT SWEET POTATO SOUFFLE
My sister had a recipe for one of the best Sweet Potato Souffles ever. The word "souffle" in the title is used loosely as it is not prepared as you would a classic souffle. When I was requested to bring it to a recent Holiday Dinner, I spent days tearing my house apart looking for that recipe. I then went through hundreds of recipes on Zaar and other recipe sites, until I finally gave up. So I created my own recipe using certain aspects from various recipes and what I remembered from hers. This is what I came up. DH and myself think it's better. I thought I'd write it down before I forget what I did and then post it so I will never be without it again. NOTE: The cooking time does not include the first baking and cooling the potatoes.(this can be done well in advance)
Provided by JTsMom
Categories Yam/Sweet Potato
Time 1h40m
Yield 18 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 435.3, Fat 21.2, SaturatedFat 10.7, Cholesterol 92.2, Sodium 301.9, Carbohydrate 58.6, Fiber 4.7, Sugar 33.1, Protein 4.9
SWEET POTATO SOUFFLé
Steps:
- Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the remaining ingredients (except marshmallows) and mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown.
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