YAM SOUFFLE'
Looks elegant and NO marshmallows! Flavor full and lower in fat. Try this one on your Thanksgiving table.
Provided by LAURIE
Categories Yam/Sweet Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender.
- Drain and peel the potatoes and place in a large mixing bowl.
- Mash well.
- Add the butter, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt.
- Beat well with a mixer.
- Spoon mixture into a buttered, ovenproof gratin dish.
- Bake until the potatoes are hot, about 25 minutes.
- While the soufflé is cooking, make the meringue.
- In a clean bowl, whip egg whites until almost stiff.
- Gradually add the sugar and continue to beat until soft peaks form.
- During the last five minutes of cooking the soufflé, top with the meringue mixture making fancy peaks.
- Return to oven and remove when the meringue is lightly browned.
- Garnish with the sliced oranges.
Nutrition Facts : Calories 235.7, Fat 4.9, SaturatedFat 3, Cholesterol 12.5, Sodium 114.3, Carbohydrate 35, Fiber 2.5, Sugar 23.7, Protein 3.5
SWEET POTATO SOUFFLE
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
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.
CANDIED YAM SOUFFLE
Steps:
- Preheat oven to 325 degrees F.
- Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place drained yams in a large bowl and mash finely with a potato masher (leaving some chunked pieces). Pour sugar/pecan mixture over yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a metal pie pan. Top with marshmallow topping. Bake for 15 minutes at 325 degrees F. Remove from the oven and raise the oven temperature to 400 degrees F. Bake for an additional 10 minutes at 400 degrees F to brown the top, watching carefully to keep from over-browning.
SWEET POTATO SOUFFLé
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.
MR. MUDD'S SWEET POTATO SOUFFLE
Mr. Mudd, a great Atlanta hairdresser, gave us this recipe. We now serve it every Thanksgiving as "Mr. Mudd's sweet potatoes". It's Southern...so it's gonna be a bit sweet, but delicious! A huge hit with all of our guests and family.
Provided by Joyd9060
Categories Yam/Sweet Potato
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mash potatoes.
- Mix all ingredients for casserole.
- Put into buttered 13x9 casserole dish.
- For topping:.
- Mix brown sugar and flour.
- Cut in butter and pecans.
- Put on top of potatoes.
- Bake at 350 degrees for at least 20 minutes or until bubbly and hot all the way through.
Nutrition Facts : Calories 561.4, Fat 28.2, SaturatedFat 13.1, Cholesterol 93.7, Sodium 198.6, Carbohydrate 75.2, Fiber 4.5, Sugar 53.4, Protein 5.5
CANDY YAMS SOUFFLé RECIPE - (4.2/5)
Provided by Nicole_Pryce
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350 degrees F. Grease a 1 1/2-quart casserole dish. 2. Peel and cut the sweet potatoes into large chunks. In a 4-quart pot of boiling water, cook the potatoes until tender, for 20 to 30 minutes. Drain. 3. Return the drainied potatoes to the saucepan, but not the heat. Stir in butter until melted and the potatoes are mashed. Stir in both sugars and the lemon juice. 4. In a small bowl, sitr together the milk, cornstarch, nutmeg, and vanilla. Stir into the potatoes. Spoon into the prepared casserole dish. 5. Bake for 1 hour. Sprinkle the marshmallows over the top and let bake for 7 to 10 minutes longer or until the marshmallows are melted and brown.
SWEET POTATO SOUFFLE
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
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 III
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
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
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