SWEET POTATO SOUFFLES
Steps:
- Preheat oven to 350 degrees F. Lightly spray 12 (6-ounce) ramekins with cooking spray. Divide the ramekins among 2 baking sheets and set aside.
- Cook sweet potatoes in the microwave according to package directions. Empty into a large mixing bowl, add butter and beat with a hand mixer until smooth. Mix the remaining ingredients (except marshmallow topping) and beat until well incorporated. Pour into prepared ramekins and bake in preheated oven for 30 minutes. Remove from the oven and top each souffle with a dollop of marshmallow topping. Brown the topping with a torch or place under the broiler until lightly browned.
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.
SWEET POTATO CINNAMON ROLLS - DEE DEE'S
These giant bad boys are to die for! We had these hot out of the oven for breakfast this morning. The aroma that floated through the house had my mouth watering. I've never had much luck baking bread with yeast, that is until now! It wasn't errors in recipes, it was definitely the bakers (me) errors that caused my failed bread attempts! Today my luck changed with these wonderful rolls and lots of great tips from the more experienced bread bakers here on "Just a Pinch". THANK YOU! Hope you enjoy these as much as we did this morning! Happy Baking!
Provided by Diane Atherton @DeeDee2011
Categories Other Breakfast
Number Of Ingredients 24
Steps:
- Please read this recipe before you get started. The very first thing you need to do, is make sure that your yeast date has NOT expired! I found it very beneficial to have ALL my ingredients measured out before I got started. Also, I had everything at room temperature; eggs, buttermilk, butter, etc.
- DIRECTIONS USING A BREAD MAKER (ABM). Make sure the sweet potatoes are smoothly mashed. I used my hand mixer. The mixer will also pull any strings out of this potato mixture. Proceed with step 11.
- Combine all ingredients, in the order that they are listed, into pan of bread maker. Run dough cycle
- DOUGH BY HAND (I used my big mixer with paddle)
- Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
- Stir in egg, buttermilk, sugar and melted butter.
- Mix baking soda into 1 cup flour. Stir mixture into liquids. (no where in this part of making dough by hand did it tell me where to add the sweet potatoes, this is where I added them) I had mashed them the day before and refrigerated. I set the container in warm water to bring to room temperature.
- Stir in orange zest.
- Stir in 3 1/2 cups flour. (I ended up having to add more than 3 1/2 cups of flour. I probably add 4 1/2 cups, I just kept adding a spoonful at a time until I felt like I could handle the dough).
- Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
- Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled. (I used a large glass mixing bowl and I sprayed the bowl as well as the top of the dough)
- FILLING DIRECTIONS: While dough is rising, make filling by combining the ingredients. (I melted the butter in a sauce pan, and then added the other ingredients. I also added the raisins. I let this mixture get hot so the raisins would puff. I didn't add the nuts here, I sprinkled them on after I spread this mixture on the dough, I would suggest doing this before you start the dough so that it can cool down before spreading).
- When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle. (I rolled out a bit bigger and ended up wit more rolls and still a Giant roll)
- Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
- Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes. (Well I put the filling on warm, and this dough was rising before I could get it rolled good and sliced, so remember to cool your feeling. Even with this slight error, the rolls were awesome).
- Bake rolls at 400 for 10 minutes. (You aren't finished yet, the rolls will go back into the over after you pour glaze on for another 10 minutes).
- GLAZE DIRECTIONS: While baking, stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
- After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
- Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
- Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
- Let cool for about 20 minutes, then serve warm. (Not sure you have to wait 20 minutes, but you do need to let them cool, hot sugar will BURN your mouth).
- NOTE: This makes a bunch of rolls. I put in baking dishes and froze for later use. ENJOY and Happy Baking!
AUNTIE EM'S SWEET POTATO SOUFFLE
Thanksgiving sweet potato souffle casserole. Made for a large group.
Provided by Samantha B
Time 1h5m
Yield 20
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain; transfer to a large bowl and mash.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Mix brown sugar and flour together in another bowl. Stir in 1 1/2 sticks melted butter, a little at a time, until incorporated. Stir in pecans.
- Mix mashed sweet potatoes, remaining butter, white sugar, milk, eggs, and vanilla extract together. Spread sweet potato mixture into the prepared baking dish and sprinkle with brown sugar topping.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 642.6 calories, Carbohydrate 98.4 g, Cholesterol 80.6 mg, Fat 26 g, Fiber 9.5 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 287.9 mg, Sugar 48.8 g
SWEET POTATO SOUFFLE WITH PECANS
My grandmother makes this sweet potato souffle recipe every Thanksgiving. It's just so full of love and memories (and pecans!) that it needs to be shared. -Natalie Gray, Moreland, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 1 serving.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 190mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
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
SWEET POTATO SOUFFLE
My mom saw this recipe on the Food Network and tried it. Since then it has become a staple for holiday dinners.
Provided by TX Ladybug
Categories Yam/Sweet Potato
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cook potatoes until tender.
- Drain potatoes and whip.
- Add sugar, eggs, salt, butter, milk and vanilla.
- Mix well and put in a greased 1-1/2 quart casserole dish.
- Bake in a preheated 325°F oven for 25 minutes.
- Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top.
- Food Network Episode #BF1A04.
Nutrition Facts : Calories 511.7, Fat 19, SaturatedFat 8.9, Cholesterol 88, Sodium 333.9, Carbohydrate 84, Fiber 2.2, Sugar 60.4, Protein 5.2
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 SOUFFLE
Steps:
- Preheat oven to 400 degrees.
- Prick the sweet potatoes and place in a baking dish. Put in oven and bake for 45 minutes to 1 hour, or until soft. Remove from oven, slice in half and scoop flesh into a bowl. Using a wire whisk or electric mixer, whip until smooth. Measure 1 3/4 cups. Reserve any remaining potatoes for another use.
- Lower oven temperature to 350 degrees.
- In a bowl blend the sweet potatoes and cream. Add the egg yolks, nutmeg and brown sugar, mixing well. Fold in the beaten egg whites.
- Place the mixture in a buttered 1-quart souffle or baking dish and place in a preheated 350 degree oven. Bake for 35 to 40, or until a knife inserted in the center comes out clean.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 168 milligrams, Sugar 9 grams, TransFat 0 grams
SWEET POTATO SOUFFLE - DEE DEE'S
Praline topping and seasoned with just a hint of nutmeg and cinnamon gives this dish the upper hand on the traditional candied yams. This is one of our favorite holiday recipes. I don't think I could go through Thanksgiving and Christmas without it! Hope you enjoy as much as we do. Photos are mine.
Provided by Diane Atherton @DeeDee2011
Categories Potatoes
Number Of Ingredients 13
Steps:
- FOR SOUFFLE: Bake sweet potatoes if using fresh. Once tender, peel and mash. Combine all ingredients and mix thoroughly. Pour into a greased 8x11 inch-baking dish.
- FOR PRALINE TOPPING: Combine topping ingredients. Dab over casserole.
- Bake at 300 degrees for 1 hour.
- HOW TO BAKE SWEET POTATOES: Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes to 1 hour.
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- Preheat oven to 425°F. Wash and thoroughly dry outside of sweet potatoes. Wrap in aluminum foil and place on an aluminum foil lined baking sheet. Bake for 1 1/2 hours; remove and allow to cool until you can easily remove the skins, about 30 minutes.
- Preheat oven to 350°F. Grease a glass 9- x- 13-inch baking dish with cooking spray; set aside. In the bowl of a mixer or with an electric hand mixer, beat sweet potatoes on medium-high until they become smooth, about 2 minutes. Add butter, brown sugar, granulated sugar, and cinnamon; mix until fully combined. Add eggs, milk, vanilla, and salt; beat on medium high until the mixture is fully homogenous. Pour into prepared baking dish.
- In a bowl, stir together brown sugar, flour, salt, and cinnamon until well combined. Add pecans and toss to coat. Add melted butter and stir until butter is evenly absorbed. Scatter across the surface of the soufflé. Bake until the center of the soufflé is set and does not jiggle when tapped, 45 to 55 minutes.
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- Heat the oven and prepare the sweet potatoes. Arrange a rack in the middle of the oven, remove any racks above that rack, and heat the oven to 350°F. Scrub 3 pounds sweet potatoes and pierce all over with a knife.
- Bake the sweet potatoes. Place the potatoes directly on the oven rack (place a sheet of aluminum foil onto a lower rack if you’re worried about drips). Bake until tender, about 1 hour. (Alternatively, microwave the sweet potatoes at 100% power for 12 to 15 minutes. Use tongs to flip halfway through cooking.)
- Scoop out the flesh. Remove the potatoes from the oven and let cool until you can comfortably handle them, about 30 minutes. Halve each sweet potatoes lengthwise, then scoop the flesh out into a bowl; discard the peels. At this point, you can refrigerate the sweet potato flesh up to 3 days before proceeding; let come to room temperature before proceeding.
- Prepare the pecan topping. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave at 100% power until melted, 20 to 40 seconds. Add 1 cup chopped pecans and toss to coat. Add 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1/8 teaspoon kosher salt, and toss with a fork to combine.
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