Mamas Sweet Potato Soufflè Pecan Topping Recipes

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

Ingredients

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.

SWEET POTATO SOUFFLE III

Sweet Potato Souffle III image

I get rave reviews for this recipe! It's wonderful for Thanksgiving, and always a hit at family reunions, covered dish dinners, etc. Enjoy!

Provided by Jane Cagle

Categories Side Dish Casseroles Sweet Potato Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

6 sweet potatoes
1 cup white sugar
½ cup milk
½ cup melted butter
1 teaspoon vanilla extract
2 eggs, beaten
½ teaspoon salt
1 cup dark brown sugar
⅓ cup all-purpose flour
⅓ cup melted butter
1 cup chopped pecans

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.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 78.3 g, Cholesterol 98.6 mg, Fat 30.6 g, Fiber 4.4 g, Protein 5.6 g, SaturatedFat 13.6 g, Sodium 366.8 mg, Sugar 57.2 g

MOM'S SWEET POTATO CASSEROLE

Mom's Sweet Potato Casserole image

Provided by Six Sisters Stuff

Number Of Ingredients 14

Ingredients

2 pounds sweet potatoes, peeled and chopped
1/2 cup granulated sugar
1/4 cup sweetened condensed milk
3 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
Cooking spray
Topping:
1/3 cup of all-purpose flour
2/3 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons melted butter
1/2 cup chopped pecans

Steps:

Preheat oven to 350°.
Place a pot of water on the stove and bring the water to a boil.
Peel and chop the potatoes into 1 inch cubes. Once the water is boiling put your potatoes in for 10 to 15 minutes or until the potatoes are soft.
Place potatoes in a large bowl; add sugar, sweet and condensed milk, 3 tablespoons of melted butter, 1/2 teaspoon salt, and vanilla.
Beat with a mixer at medium speed until smooth. Add eggs; beat well.
Pour potato mixture into a 13 x 9 inch baking pan coated with cooking spray.
To prepare topping, combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter.
Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.
Bake at 350° for 25 minutes or just until golden.
Preheat broiler (remove casserole from oven).
Broil casserole 45 seconds or until topping is bubbly. Let stand a little bit before serving.

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