Pineapple Sweet Potato Souffle Recipes

PINEAPPLE SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
• In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
• Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

PINEAPPLE SWEET POTATO SOUFFLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash sweet potatoes in a large bowl. Stir in the brown sugar, 1/4 cup softened margarine, 3 eggs, vanilla extract, and milk. Beat until fluffy. Pour into prepared baking dish. Mix flour, 1/4 cup melted margarine, pineapple, white sugar, and 1 egg together in a bowl. Spoon over the sweet potato mixture.
• Bake in the preheated oven until golden brown, about 40 minutes.

OLD SCHOOL SWEET POTATO SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
• Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
• Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
• In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

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 WITH PECANS

Steps:

• Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.

PINEAPPLE SOUFFLE

Steps:

• Preheat oven to 350 degrees
• melt the stick of butter in the microwave or saucepan over the stove.
• combine the first four ingredients and stir.
• tear the slices of bread to make bite size pieces and stir in with the rest of the ingredients.
• then place in the oven for 45 min or until there is a tint of golden brown.

PINEAPPLE BREAD SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 6x10 inch baking dish.
• Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the eggs one at a time. Stir in the bread cubes and pineapple until well blended. Pour the mixture into the prepared baking dish. Sprinkle brown sugar evenly over the top.
• Bake in preheated oven until bread points on top are golden brown, 45 to 60 minutes. Cool before serving.

SWEET POTATO PINEAPPLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces.
• Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish.
• Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.

SWEET POTATO CASSEROLE WITH PINEAPPLE

Steps:

• Place potatoes in 8-10 quart saucepot; add water to cover; bring to boil over high heat.
• Lower heat to simmer and cook, covered, 15-20 minutes, or until tender.
• Heat oven to 325 degrees F.
• Drain potatoes thoroughly, then mash until smooth.
• Beat in butter, milk, pineapple, salt, and pepper.
• Spoon into 9"x13" baking dish or 3 quart casserole; top with marshmallows.
• Bake for 15-20 minutes until marshmallows have lightly browned.
• Note: Casserole may be prepared in advance and set aside or refrigerated until baking time; in that case, baking time must be increased so potatoes will heat through, and marshmallows should not be added until last 15 minutes of baking time.

PINEAPPLE SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Place sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can easily be pierced with the tip of a sharp knife, 30-45 minutes. Drain; cool slightly., Preheat oven to 350°. Peel potatoes and place in a large bowl with butter and sugar; mash. Add pineapple, eggs, vanilla, nutmeg and salt; stir to combine., Spoon into a greased 2-qt. baking dish. Top with marshmallows. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes.

SWEET POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
• Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

SWEET POTATO, ORANGE & PINEAPPLE CRUNCH

Steps:

• Preheat oven to 350°. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain., Place sweet potatoes in a large bowl; mash potatoes. Stir in sugar, pineapple, eggs, sour cream, orange zest, juice, butter and vanilla; transfer to a greased 13x9-in. baking dish. For topping, in a large bowl, mix coconut, pecans, brown sugar and flour. Add butter; mix until crumbly. Sprinkle over top., Bake, uncovered, until heated through and topping is golden brown, 40-45 minutes.

ROASTED SWEET POTATOES AND PINEAPPLE

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.