Trishas Sweet Potato Souffle Recipes

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SWEET POTATO SOUFFLé



Sweet Potato Soufflé image

Provided by Trisha Yearwood

Categories     Nut     Side     Bake     Thanksgiving     Vegetarian     Dinner     Tree Nut     Pecan     Root Vegetable     Sweet Potato/Yam     Fall     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 12

5 medium sweet potatoes (about 9 ounces each)
2 large eggs
1 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt
Topping
1 cup finely chopped pecans
1 cup brown sugar, packed
1/3 cup all-purpose flour
1/4 cup (1/2 stick) butter, softened

Steps:

  • Preheat the oven to 400°F. Grease a 2 1/2-quart baking dish with butter.
  • On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. 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.
  • 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 for 30 minutes, or until slightly browned. Let the casserole sit for 5 minutes before serving.

TRISHA'S SWEET POTATO SOUFFLE



Trisha's Sweet Potato Souffle image

This recipe is from Trisha Yearwood. I found it in Women's World magazine. According to Trisha, "A delicious twist on traditional sweet potatoes. It's so sweet, it's almost like dessert."

Provided by CookingONTheSide

Categories     Yam/Sweet Potato

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 10

5 sweet potatoes (3 pounds)
2 eggs
1 cup granulated sugar
3/4 cup butter, at room temperature
1/2 cup milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup pecans, chopped
1 cup light brown sugar, packed
1/3 cup all-purpose flour

Steps:

  • Preheat oven to 400 degrees F.
  • Cover jellyroll pan with foil; place potatoes on pan.
  • Bake until tender, about 1 hour.
  • When cool enough to handle, peel potatoes.
  • Butter a 2- to 2 1/2-quart shallow baking dish. (If using souffle dish, reduce oven temperature to 350 degrees F and bake 1 1/4 - 1 1/2 hours until set in center, covering with foil after 10 minutes).
  • In large bowl on medium speed, beat potatoes until smooth.
  • Add eggs, granulated sugar, 1/2 cup butter, milk, vanilla and salt; beat until combined.
  • Transfer to a baking dish.
  • In bowl, stir together pecans, brown sugar, flour and remaining butter; spoon over potato mixture.
  • Bake, covering if browning too quickly, until browned and bubbly, 25-30 minutes.

Nutrition Facts : Calories 566.4, Fat 29, SaturatedFat 12.5, Cholesterol 100.8, Sodium 275.8, Carbohydrate 74.9, Fiber 3.9, Sugar 55.6, Protein 5.3

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