Sweet Potato Souffle By Bessingers Bar B Que 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.

BBQ'D SWEET POTATO AND PARMESAN SOUFFLE

Steps:

• Place the sweet potatoes in a pot large enough to fit them, and cover with water by 2 inches. Add 2 tablespoons salt. Bring to a boil, then boil the sweet potatoes until tender, about 15 minutes. Scoop the flesh into a food processor and puree. Portion out 10 ounces, then set aside in the fridge to cool (use the remainder for another use).
• Melt the butter in a small pot over medium heat. Add the flour and cook for 2 minutes to make a roux. Whisk in the warm milk, then season with the nutmeg and some salt and pepper. Cook until thick, about 3 minutes, then remove from the heat. Set the bechamel aside to cool completely to room temperature.
• Generously brush four 12-ounce ramekins with butter. Grind the chips in a food processor together with 1/2 cup Parmesan. Reserve 1/2 cup of the chip mixture. Generously coat each ramekin with the remaining chip mixture, tapping out any excess.
• Preheat the oven to 375 degrees F. Arrange the prepared ramekins on a sheet pan.
• Beat the egg whites to stiff peaks. Fold together the bechamel, egg yolks and sweet potato puree. Fold in the remaining 1/4 cup Parmesan. Fold in half of the egg whites until evenly combined, then fold in the remaining egg whites, being careful not to overwork. Divide the mixture among the ramekins, filling each three-quarters of the way. Sprinkle with the remaining chip mixture and bake until the centers are tender and warmed through, 35 to 40 minutes. Serve immediately.

SWEET POTATO SOUFFLE BY BESSINGER'S BAR-B-QUE

Steps:

• Preheat oven to 350°.
• peel and mash the sweet potatoes.
• add butter and eggs and beat with a mixer until light and fluffy.
• add all the remaining ingredients (except cinnamon) while reserving a little coconut on the side.
• place in buttered 2 quart casserole dish and sprinkle top with cinnamon.
• bake for about 30 minutes, a few minutes before removing sprinkle with coconut and leave just until starting to brown.
• remove let sit for a few minutes, serve as a side dish or a dessert!

SWEET POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• Mix potatoes, sugar, eggs, margarine and milk.
• Add vanilla.
• Pour into 9 x 13 casserole.
• For topping, mix ingredients and pour or spread on potato mixture.
• Bake 1 hour.

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 SOUFFLé

Steps:

• Cook potatoes in boiling water in saucepan 25 to 30 min. or until tender; drain well. Cool slightly.
• Heat oven to 375ºF. Spray 1-1/2-qt. casserole with cooking spray. Sprinkle 1 Tbsp. Parmesan evenly onto bottom and up side of prepared casserole.
• Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
• Place potatoes in large bowl. Add egg yolks, cream cheese spread and remaining Parmesan; beat with mixer on medium speed until blended. Stir in cheddar, then fold in egg whites.
• Spoon into prepared casserole.
• Bake 35 to 40 min. or until center is set and top is golden brown.

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.

SWEET POTATO SOUFFLE

Steps:

• In a large bowl, combine the sweet potatoes, sugar, butter, milk, vanilla and salt; beat until smooth. Spoon into a greased 2-1/2-qt. baking dish. Combine the topping ingredients; sprinkle over potato mixture.
• Bake, uncovered, at 350 degrees F for 40-45 minutes or until heated through and topping is browned.