Sweet Potato Souffle Recipes

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SWEET POTATO SOUFFLE



Sweet Potato Souffle image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds sweet potatoes, cubed
1 teaspoon salt
1 1/2 cups softened butter
6 large eggs
1/2 cup self-rising flour
3 cups sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F.
  • Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan.
  • Bake in the oven for 1 hour or until set and lightly browned.

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

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

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.

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

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

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.

SAVORY SWEET-POTATO SOUFFLES



Savory Sweet-Potato Souffles image

Make and share this Savory Sweet-Potato Souffles recipe from Food.com.

Provided by Vino Girl

Categories     Yam/Sweet Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter, plus more for baking dishes
1/2 cup onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
coarse salt
pepper
1 tablespoon flour
1/2 cup milk
3/4 cup coarsely grated gruyere cheese
1 cup sweet potato puree or 1 cup pumpkin puree
3 large eggs, separated

Steps:

  • Preheat oven to 375°. Butter four 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 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.
  • You can also make this as one large souffle. Bake in a 1 quart dish for 25 to 30 minutes.

Nutrition Facts : Calories 263.3, Fat 14.3, SaturatedFat 7.6, Cholesterol 173.7, Sodium 210.5, Carbohydrate 20.3, Fiber 1.6, Sugar 4.5, Protein 13.5

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

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From therecipes.info
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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
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SWEET OMELETTE SOUFFLE - THERESCIPES.INFO
How to Make Soufflé Omelets: Steps & Tips | Incredible Egg great www.incredibleegg.org. Directions. HEAT oven to 350°F. COMBINE egg whites, water and …
From therecipes.info
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SWEET POTATO SOUFFLE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2018-10-18 Make the creamy mixture: In a large bowl combine melted butter, brown sugar, egg, cream, vanilla, flour, and a pinch of salt. Wish well to combine. Then, add the butter sauce to the mashed potato mixture, and stir together. Bake: Transfer the sweet potato mixture to a …
From sweetandsavorymeals.com
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CROCK POT SWEET POTATO SOUFFLé - GATHERED IN THE KITCHEN
2017-10-23 Souffle: Combine all ingredients, pour into buttered 9×13 dish and top with: Topping: Melt olio add other ingredients, mix by hand, put on top of sweet potato mixture; Bake at 350 until topping is light brown – 20-25 min *Self rising flour = if all you have is all purpose: for each cup of APF add ½tsp baking soda + ½ tsp salt – mix
From gatheredinthekitchen.com
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SWEET POTATO SOUFFLE RECIPE - BOSSKITCHEN.COM
Preheat the oven to 180 ° C. Grease the soufflé molds well and place on a tray. Peel the potatoes, cut in half, cook in salted water for about 25 minutes and drain. Cut about 200 g of the potatoes into small cubes, press the remaining ones through a potato press, spread them out on a board and let them evaporate. Melt the herb butter in a pan.
From bosskitchen.com
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CARROT SOUFFLE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2022-04-02 Boil: Meanwhile, bring a large pot of water to boil. Add some salt if you prefer. Then, put the carrots in and cook them until they are tender, for 15 to 18 minutes. Mix: After draining the carrots, put them in a food processor and add the eggs, cinnamon, vanilla, and butter. Mix until the carrot mixture is smooth.
From sweetandsavorymeals.com
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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
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Top Asked Questions

How to make a sweet potato souffle cake?
Peel the sweet potatoes and place them in a large mixing bowl. Whip sweet potatoes until smooth. Add in ½ cup of sugar, butter, eggs, vanilla, cream, and salt an mix until well incorporated. Pour souffle mixture into the prepared baking dish and spread out evenly and set aside. Chop 1 cup of pecans and place them in a medium-size mixing bowl.
When is the best time to make sweet potato souffle?
Our Sweet Potato Soufflé is just as appropriate to make in April as it is in November. Skip to content Top Navigation Explore Southern LivingSouthern Living Food and Recipes Culture and Lifestyle
What is the best recipe for a sweet potato casserole?
Drain cooked sweet potatoes, mash until very smooth, and set aside to cool off a bit. Combine the sugar and cinnamon in a small bowl. Stir and set aside. In a medium bowl combine: melted butter, brown sugar, beaten eggs, cream, vanilla, salt, and flour. Whisk well to combine, a hand mixer can be used as well.
How to make sweet potato mashed potatoes?
Make the creamy mixture: In a large bowl combine melted butter, brown sugar, egg, cream, vanilla, flour, and a pinch of salt. Wish well to combine. Then, add the butter sauce to the mashed potato mixture, and stir together. Bake: Transfer the sweet potato mixture to a greased casserole dish.

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