Sweet Potato Soufflé Recipe By Tasty

SWEET POTATO SOUFFLE WITH 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.

SWEET POTATO SOUFFLé RECIPE BY TASTY

Steps:

• Mix mashed sweet potatoes, eggs, ⅓ stick of butter, sugar, milk, and vanilla on the stovetop on medium heat.
• Transfer to a shallow baking dish.
• Melt brown sugar and ⅓ stick of butter on the stovetop.
• Mix in flour and pecans, stirring constantly.
• Evenly layer mixture on top of sweet potatoes.
• Bake at 350'F for 1 hour.
• Layer preferred amount of mini marshmallows on top (I prefer to blanket the sweet potatoes with mini marshmallows).
• Bake until marshmallows are lightly browned (about 5 minutes, watch closely).

SWEET POTATO SOUFFLE III

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.