Sweet Potato Souffle Picadilly Recipes

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AUNTIE EM'S SWEET POTATO SOUFFLE



Auntie Em's Sweet Potato Souffle image

Thanksgiving sweet potato souffle casserole. Made for a large group.

Provided by Samantha B

Time 1h5m

Yield 20

Number Of Ingredients 9

12 large sweet potatoes, peeled
2 cups light brown sugar
1 cup all-purpose flour
3 ½ sticks butter, melted, divided
2 cups chopped pecans
1 ½ cups white sugar
⅔ cup milk
4 large eggs, beaten
1 teaspoon vanilla extract

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

OLD SCHOOL SWEET POTATO SOUFFLE



Old School Sweet Potato Souffle image

Complete your Thanksgiving feast with this classic recipe for Sweet Potato Souffle from Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

Butter, for casserole
3 pounds sweet potatoes, peeled and cubed
Salt
1 (4.5-ounce) can evaporated milk
1/2 cup brown sugar
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 eggs, beaten
Freshly ground black pepper
1 cup coarsely chopped roasted, salted cashews
1/2 cup mini marshmallows
1/2 cup sweetened shredded coconut

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



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

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



Sweet Potato Souffle image

Sweet potato side dish - so good it is almost dessert. Even if you don't like sweet potatoes, you will like this. Originally submitted to ThanksgivingRecipe.com.

Provided by Ricki Heronemus

Categories     Desserts

Yield 9

Number Of Ingredients 11

3 cups cooked and mashed sweet potatoes
¾ cup white sugar
⅓ cup butter, softened
2 ⅓ eggs
1 teaspoon vanilla extract
½ cup milk
1 cup flaked coconut
⅓ cup all-purpose flour
1 cup packed brown sugar
1 cup chopped nuts
⅓ cup melted butter

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.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 66.4 g, Cholesterol 85.5 mg, Fat 26.5 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 12.8 g, Sodium 176.7 mg, Sugar 49.2 g

PICADILLY'S CARROT SOUFFLE



Picadilly's Carrot Souffle image

One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!

Provided by Margaret3

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

1 3/4 lbs peeled carrots
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
powdered sugar

Steps:

  • Steam or boil carrots til extra soft& drain well.
  • While carrots are warm, add sugar, baking powder and vanilla.
  • Whip with mixer til smooth.
  • Add flour and mix well.
  • Whip eggs separately and add to mixture, blending well.
  • Add margarine and blend well.
  • Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
  • Bake@ 350 about 1 hour or until top is light brown.
  • Sprinkle lightly with powdered sugar before serving.

PICCADILLY'S SWEET CARROT SOUFFLE



Piccadilly's Sweet Carrot Souffle image

First had this at a restaurant down south. So yummy! Great way to use carrots in a meal. This is such a nice side dish that I've used it for dinner parties. Everyone thinks it's a sweet potato dish!

Provided by susan

Categories     Low Protein

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

1 3/4 lbs peeled & chopped carrots
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons flour
3 eggs, well-beaten
1/2-1 cup margarine, at room temperature
powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Steam or boil carrots; drain well and transfer to a large mixing bowl.
  • While carrots are still warm, add sugar, baking powder, and vanilla.
  • Beat with mixer until smooth.
  • Add flour and mix well; add beaten eggs and mix well.
  • Add margarine and beat well.
  • Pour mixture into a lightly greased 2-quart baking dish.
  • Bake at 350 degrees for 1 hour or until the top is light golden brown.
  • Sprinkle lightly over the top with powdered sugar before serving.

SWEET POTATO SOUFFLE WITH PECANS



Sweet Potato Souffle with Pecans image

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

2 large eggs, beaten
1 cup butter, melted
1/2 cup light corn syrup
1/2 cup sugar
4 cups mashed sweet potatoes
1 (14 ounces) evaporated milk
1 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped 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.

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.

SWEET POTATO SOUFFLé



Sweet Potato Soufflé image

Provided by Sema Wilkes

Categories     Side     Bake     Christmas     Thanksgiving     Lemon     Raisin     Coconut     Pecan     Sweet Potato/Yam     Fall     Winter

Yield Makes 8 servings

Number Of Ingredients 12

4 pounds sweet potatoes, pared and sliced
1 1/2 cups sugar
2 eggs
1/2 cup raisins
Grated rind and juice of 1 lemon
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup evaporated milk
1/2 cup chopped pecans
1/2 cup butter or margarine, melted
1/2 cup shredded coconut
Miniature marshmallows

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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