Sweet Potato Souffle W Recipes

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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 SOUFFLé



Sweet Potato Soufflé image

This creamy sweet potato soufflé is complemented with a crunchy pecan-oat topping for a truly scrumptious side dish. The filling can be made up to five days ahead, so you just have to top it and bake it when it's time. Whip up this healthy sweet potato soufflé recipe for Thanksgiving or any other special occasion.

Provided by Julia Levy

Categories     Gluten-Free Thanksgiving Side Dish Recipes

Time 1h

Number Of Ingredients 9

3 pounds sweet potatoes, peeled and cut into chunks
1 cup old-fashioned rolled oats (see Tip)
½ cup chopped pecans
½ cup packed light brown sugar, divided
1 teaspoon salt, divided
¼ cup unsalted butter, melted
½ cup evaporated milk
2 large eggs
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F. Coat an 11-by-7-inch baking dish with cooking spray. Place sweet potatoes in a large saucepan and add water to cover; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook until the sweet potatoes are tender, about 16 minutes. Drain well. Place the sweet potatoes in a large bowl.
  • Meanwhile, combine oats, pecans, 5 tablespoons brown sugar and 1/4 teaspoon salt in a bowl. Stir in butter. Set aside.
  • Add milk, eggs, cinnamon and the remaining 3 tablespoons brown sugar and 3/4 teaspoon salt to the drained sweet potatoes. Beat with an electric mixer fitted with a whisk attachment on medium speed until smooth, about 2 minutes.
  • Spoon the sweet potato mixture into the prepared baking dish; sprinkle evenly with the oat mixture. Bake until golden and bubbly around the edges, 30 to 40 minutes.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 28.9 g, Cholesterol 41.6 mg, Fat 8.5 g, Fiber 3.5 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 243.2 mg, Sugar 14.1 g

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

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

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

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

ELEGANT SWEET POTATO SOUFFLE



Elegant Sweet Potato Souffle image

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

5 lbs sweet potatoes (I use garnet yams for their vivid orange color)
1 cup granulated sugar
1/3 cup light brown sugar, packed
1 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1/8-1/4 teaspoon ground cloves
1 -1 1/2 teaspoon orange zest, grated (avoid the white pith)
1/2 cup butter, softened
4 large eggs
1 cup whipping cream
2 teaspoons vanilla extract
1 cup brown sugar
3/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped pecans
1/3 cup flaked coconut
1/2 cup butter, melted

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

GRANDMA'S SWEET POTATO SOUFFLE



Grandma's Sweet Potato Souffle image

Make and share this Grandma's Sweet Potato Souffle recipe from Food.com.

Provided by food snob mom

Categories     Yam/Sweet Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup sugar
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup light corn syrup
2 eggs
3 -4 large sweet potatoes, cooked and mashed
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/3 cup butter or 1/3 cup margarine
1 cup pecans or 1 cup walnuts, chopped

Steps:

  • Combine sugar, butter, syrup and eggs. Add salt, cinnamon, ginger and nutmeg. Beat with mixer until fluffy. Stir in mashed potatoes. Spoon mixture into a greased 2-qt. baking dish.
  • Prepare topping: Mix all topping ingredients together in a small bowl until crumbly.
  • Sprinkle topping over portato mixture and bake in 350 degree oven for 30 minutes.

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 SOUFFLE



Sweet Potato Souffle image

Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h

Number Of Ingredients 10

1 tablespoon butter, plus more for souffle dish
Sugar, for souffle dish
2 tablespoons all-purpose flour
1/2 cup whole milk
1 cup Mashed Sweet Potatoes
3 large eggs, room temperature, separated
1/3 cup pure maple syrup
1/2 teaspoon ground nutmeg
Salt
Whipped cream, (optional)

Steps:

  • Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.
  • In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg, and set aside.
  • Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture intoprepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.

Nutrition Facts : Calories 261 g, Fat 12 g, Fiber 1 g, Protein 7 g

SWEET POTATO SOUFFLé



Sweet Potato Soufflé image

This soufflé is not too sweet to serve as a starter at your Thanksgiving table, but it also makes an impressive dessert and it's easier than pie to make. You can make individual soufflés or one large one.

Provided by Martha Rose Shulman

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

2 pounds sweet potatoes
1 tablespoon unsalted butter
3 tablespoons sugar
1/4 cup mild honey, such as clover
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup plain low-fat yogurt
2 teaspoons freshly squeezed lime juice
8 egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 425ºF. Scrub the sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat and let cool.
  • Adjust the rack to the lower third of the oven and turn the oven down to 400ºF. Rub the inside of a 2-quart soufflé dish or six 1- or 1 1/2-cup soufflé dishes with butter and dust with 2 tablespoons of the sugar, tilting the dish to coat evenly.
  • Peel the potatoes and puree in a food processor fitted with the steel blade. Add the honey, cinnamon, nutmeg, salt, ginger, yogurt, and lime juice and mix together well.
  • Begin beating the egg whites at medium speed in a standing mixer fitted with the whisk attachment or with an electric beater. When they begin to foam, add the cream of tartar. When soft peaks begin to form, slowly add the remaining tablespoon of sugar while beating and continue to beat until the egg whites form stiff but not dry peaks. Stir one fourth into the sweet potatoes, and gently fold in the remainder. Scrape into the soufflé dish (or dishes). Place on a baking sheet and bake a large soufflé for 20 to 25 minutes, small soufflés for 15 minutes, or until puffed and just beginning to brown. Serve at once. The soufflé should be runny on the inside.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 25 grams, TransFat 0 grams

SWEET POTATO SOUFFLE



Sweet Potato Souffle image

It's easy to see why this pretty orange side dish is a seasonal favorite for my family.-Linda Hoffman, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 8

3 large sweet potatoes (about 3 pounds)
2 tablespoons butter
1 egg, lightly beaten
2 egg whites, lightly beaten
1/4 cup packed brown sugar
1 teaspoon rum extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

  • Arrange sweet potatoes in a microwave-safe dish; prick potatoes several times with a fork. Microwave, uncovered, on high for 13-15 minutes or until tender, turning once. Cool slightly. , Cut potatoes in half lengthwise. Scoop out the pulp; discard shell. In a large bowl, mash pulp with butter. Stir in the remaining ingredients., Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Let stand 10 minutes before serving.

Nutrition Facts :

SAVORY SWEET POTATO SOUFFLES



Savory Sweet Potato Souffles image

Flavored with onion, garlic, and thyme, these savory mini souffles get their cheesy, crusty tops from melted Gruyere cheese. Serve them warm.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h5m

Number Of Ingredients 10

1 tablespoon butter, plus more for baking dishes
1/2 small onion, finely chopped (1/2 cup)
1 small garlic clove, minced
1/2 teaspoon dried thyme
Coarse salt and ground pepper
1 tablespoon flour
1/2 cup milk
3/4 cup coarsely grated Gruyere cheese
1 cup Sweet Potato Puree
3 large eggs, separated

Steps:

  • Preheat oven to 375 degrees. Butter 4 3/4-cup ramekins; set aside. In a medium saucepan, melt butter over medium-low heat. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is softened, about 8 minutes. Stir in flour; cook, stirring, 3 minutes.
  • Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt. Whisk in sweet-potato puree, then egg yolks, one at a time.
  • In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into cheese mixture. Using a rubber spatula, gently fold in the rest.
  • Place ramekins on a rimmed baking sheet. Pour mixture into ramekins; sprinkle with remaining cheese. Bake until puffed and golden brown, 15 to 20 minutes.

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.

SWEET POTATO SOUFFLé



Sweet Potato Soufflé image

Be the most popular cook on the block when you bring this Sweet Potato Soufflé to the potluck. Cheddar and Parmesan are the perfect complement to the sweet flavor of this scrumptious Sweet Potato Soufflé.

Provided by My Food and Family

Categories     Recipes

Time 1h45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

1-1/2 lb. sweet potatoes (about 3), peeled, cut into 1/2-Inch pieces
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
3 eggs, separated
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup KRAFT Shredded Sharp Cheddar Cheese

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.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 4 g, Protein 8 g

SWEET-POTATO SOUFFLE



Sweet-Potato Souffle image

Provided by Bryan Miller

Categories     side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds sweet potatoes
1/3 cup cream
3 egg yolks
Whites of 4 eggs, beaten until stiff
1/8 teaspoon nutmeg
2 teaspoons brown sugar
1 teaspoon butter for greasing dish

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

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Preheat oven to 400 degrees. Butter a 1-quart soufflé dish and coat inside with fine bread crumbs, tilting and turning dish to coat sides completely. Roast sweet potatoes. Place sweet potato cubes in a large roasting pan; toss with olive oil and sprinkle with kosher salt to taste. Roast, stirring occasionally, about 30 to 35 minutes or until ...
From seasonedkitchen.com


FRENCH SWEET POTATO SOUFFLé WITH THYME RECIPE - THE SPRUCE EATS
2021-01-31 Steps to Make It. Hide Images. Gather the ingredients. The Spruce / Karen Hibbard. Pre heat oven to 375 F. Brush the inside of a large soufflé or deep casserole dish with 1 1/2 tablespoons of softened butter. Sprinkle the buttered surface evenly with Parmesan cheese and set aside the dish. The Spruce / Karen Hibbard.
From thespruceeats.com


SWEET POTATO SOUFFLE - FOOD WISHES - YOUTUBE
Learn how to make Sweet Potato Soufflés! Not only is this one of the easiest soufflé recipes ever, it’s also one of the most versatile, since can be served a...
From youtube.com


SWEET POTATO SOUFFLE WITH PECANS - MSN
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 …
From msn.com


SWEET POTATO SOUFFLE RECIPE - THE ANTHONY KITCHEN
2019-08-22 Make the Sweet Potato Soufflé Base – Cut a slit down the sweet potatoes lengthwise and remove the skins. They should peel right off. Place the potatoes in a large mixing bowl and mash. Then, stir in the sugar, eggs, milk, vanilla, and salt. Transfer the mixture to the casserole dish and spread evenly across the bottom.
From theanthonykitchen.com


SWEET POTATO SOUFFLE - CELEBRATING SWEETS
2020-10-19 Preheat oven to 350°F. Lightly grease an 8x8 baking dish and set aside. Peel and chop the sweet potatoes (you should have around 10 cups). Place in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain well, return to the pot, and mash the potatoes.
From celebratingsweets.com


SWEET POTATO SOUFFLé | CARNATION® - VERY BEST BAKING
Preheat oven to 350º F. Lightly grease 3-quart casserole. Step 2. Place sweet potatoes, evaporated milk, sugar, eggs, butter, pumpkin pie spice and salt in food processor or blender; cover. Process until smooth. Pour into prepared casserole; sprinkle with nuts. Step 3.
From verybestbaking.com


SWEET POTATO SOUFFLé RECIPE | LEITE'S CULINARIA
2019-11-19 Bake the sweet potatoes on a foil-covered baking sheet for 1 hour, or until they’re soft throughout. Let stand until cool enough to handle. Slip the peels from the potatoes, discarding the peels. Place the sweet potatoes in a large bowl or the bowl of a stand mixer and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk, and ...
From leitesculinaria.com


SWEET POTATO SOUFFLE - BRUCE'S YAMS
Heat oven to 350°F. Place Bruce’s Yams Cut Sweet Potatoes, vegetable seasoning, evaporate milk, egg, unsalted butter and bourbon in a mixing bowl and blend until creamy. Transfer to a 2 quart baking dish and bake for 30 minutes or until heated through. While the sweet potato mixture is baking, in a large saucepan combine the butter and brown ...
From brucesyams.com


THE BEST SWEET POTATO SOUFFLE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for The Best Sweet Potato Souffle are provided here for you to discover and enjoy ... Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby. Potato Cheese Soup/rachel Cooks With Love. Rice Noodle Bowl Soup Recipes Oyster Artichoke Soup Recipe Galatoire's Best Soup Recipes Famous Chefs Good Vegetarian Soup Recipe …
From recipeshappy.com


SWEET POTATO SOUFFLé RECIPE | MYRECIPES
Directions. Preheat oven to 375°F. Coat a 1-quart round soufflé dish with 1 tablespoon of the butter. Microwave remaining 7 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Let cool 3 minutes. Stir together eggs, sweet potatoes, evaporated milk, salt, vanilla, pumpkin pie spice, 3/4 cup of the brown ...
From myrecipes.com


BEST EASY SWEET POTATO SOUFFLé RECIPE — HOW TO MAKE EASY
2018-08-10 Preheat oven to 400°. Place sweet potatoes on a large baking sheet and poke all over with a fork. Roast until tender, 50 minutes. Let cool completely. Scoop out flesh and transfer to …
From delish.com


SWEET POTATO SOUFFLES | WILLIAMS SONOMA
Preheat an oven to 375°F (190°C). Pierce the potatoes two or three times with a fork and place on a baking sheet. Bake until easily pierced with a knife, about 40 minutes. Remove from the oven and let cool. Cut in half and scrape out the pulp into a bowl. Using a potato masher, mash to form a smooth puree; you should have 2 1/2 cups.
From williams-sonoma.com


10+ EASY SWEET POTATO SOUFFLE RECIPES - DELISH
2018-09-19 4 of 11. Sweet Potato Souffle Cupcakes. If you're doubting your soufflé skills, these cupcakes are way easier to make. Get the recipe from Baking a Moment. Courtesy of Sprouted Routes. 5 of 11 ...
From delish.com


EASY SWEET POTATO SOUFFLE CASSEROLE - FROM SCRATCH FAST
2018-11-01 Preheat the oven to 425˚F. Butter or oil a 2-quart baking dish. Place the potatoes in a large pot, and cover them with an inch or two of cold water. Add 1 tablespoon of the salt. Cover and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, about 8-10 minutes.
From fromscratchfast.com


SWEET POTATO SOUFFLé RECIPE (HOLIDAY SIDE DISH ... - DINNER, THEN …
2020-09-10 Preheat oven to 350 degrees and spray an 2-quart baking dish with vegetable oil spray. In a large bowl whisk together sweet potatoes, sugar, butter, eggs, vanilla extract and whole milk. Spread mixture in baking dish. In a medium bowl mash together flour, brown sugar, walnuts and butter and sprinkle over the sweet potatoes.
From dinnerthendessert.com


ORANGE SWEET POTATO SOUFFLE RECIPE | MYRECIPES
Directions. Cook sweet potato in boiling water to cover 15 minutes or until tender; drain. Transfer sweet potato to a large bowl. Beat at medium speed of an electric mixer until smooth. Add milk and next 8 ingredients; beat at low speed until blended. Beat egg whites at high speed of an electric mixer until stiff peaks form.
From myrecipes.com


AUNT PEGGY'S SWEET POTATO SOUFFLE RECIPE - PAULA DEEN
Directions. Souffle: Preheat the oven to 400 °F. Lightly grease an 8-inch square baking dish. In a large bowl, combine the sweet potatoes, sugar, eggs, milk, 8 tablespoons of melted butter, vanilla and salt. Pour the mixture into the prepared baking dish. Topping: Combine the brown sugar, 4 tablespoons of butter cubed at room temperature ...
From pauladeen.com


SWEET POTATO SOUFFLE - DINNER AT THE ZOO
2020-10-07 Instructions. Preheat the oven to 350 degrees F. Coat a 9" square pan or 2 quart casserole dish with cooking spray. Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs, cinnamon and 6 tablespoons of butter in …
From dinneratthezoo.com


SWEET POTATO SOUFFLé WITH MOLASSES SAUCE RECIPE - FOOD AND WINE
Step 3. In a food processor, puree the sweet potatoes, in batches if necessary, with the spiced cream, butter and egg yolks. Scrape the soufflé base into a large bowl and season with 11/2 ...
From foodandwine.com


SWEET POTATO SOUFFLé WITH MARSHMALLOWS - ALETIA DUPREE
2018-05-02 Beat until light and fluffy. (About 2 to 3 minutes) Pour into a greased or buttered 13 x 9 x 2-inch casserole dish. Bake in a preheated oven at 350 degrees F. for 30 minutes. Remove from oven and sprinkle with marshmallows. Return to oven and toast marshmallows until lightly browned and marshmallows are melting.
From aletiadupree.com


FLUFFY SWEET POTATO SOUFFLé RECIPE - WINE AND COUNTRY LIFE
Preheat your oven to 375 degrees, and have your casserole dish on hand. A 9x13-inch pan gives more surface area for topping if desired. Using a mixer or some muscle, combine the peeled sweet potatoes, eggs, salt and cinnamon until well combined and fluffy. Spread the sweet potato mixture into the pan, then add your pecans, brown sugar and then ...
From wineandcountrylife.com


SWEET POTATO SOUFFLé RECIPE - MARIA HELM SINSKEY - FOOD & WINE
Instructions Checklist. Step 1. Preheat the oven to 350°. Bake the sweet potatoes for 1 1/2 hours, or until tender. Raise the oven temperature to …
From foodandwine.com


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