Smokey Sweet Potato Souffle Recipes

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.

Steps:

• Prepare the pan and coating. Preheat the oven to 375 degrees F. Butter generously the bottom and sides of a circular 1.75-quart or an 8-by-8-inch baking dish. In a food processor, add the pecans, brown sugar, sage, cinnamon and a pinch of salt. Pulse until crumbly like crushed cookies. Pour into the dish. Over a large bowl, tilt and tap the dish to coat all sides with the mixture. Add a bit more to the bottom of the dish to create a layer about 1/8-inch thin. Reserve the remaining mixture for the top. Refrigerate the coated dish and remaining topping until ready to fill.
• Prepare the potatoes. Microwave the potatoes as instructed on the bag (usually 8 minutes). Once cooled to room temperature, break in half and place in a food processor with the butter, sugar, cream, flour, cinnamon and yolks. Pulse, and then blend until smooth. Taste and season with a pinch of salt if needed. Remove to a large bowl and fold in the egg whites. Pour into the prepared dish, smoothing out the top. Sprinkle the rest of the reserved topping evenly over the potatoes and gently press down to flatten.
• Top and bake. Bake until the edges and top are golden, about 30 minutes. Raise the heat of the oven to 400 degrees F. Pour the marshmallows over the top and pat gently to an even layer. Bake while watching until the top is golden brown, 4 to 6 minutes. Serve immediately.

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.

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.

Steps:

• Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole. Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top.

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.